Pozole is a Mexican dish that is typically made with chunks of pork in a red, chile-based stew. The key ingredient in pozole is hominy, which are corn kernels that have been nixtamalized (the same process that produces corn masa, the corn flour used to make tortillas). In our version we decided to lighten up the protein by using a firm whitefish like cod, though you could also use haddock, hake or halibut, and switching out the chiles and tomato base for a green version with fresh jalapeño and tomatillo. Be sure to garnish with lots of fresh lime juice and cilantro to really enjoy this delicious fish stew.
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 jalapeño, 1 diced and 1 sliced
- 1 tbsp vegetable oil
- 1 cup pureed tomatillos
- 1 cup clam juice or chicken broth
- 2 cans 15.5 oz each yellow hominy
- 1 lb skinless cod
- 2 limes
- ½ cup cilantro, roughly chopped
Combine the diced onion, garlic, and the sliced jalapeño in a Suvie pan with 1 tbsp vegetable oil. Season generously with salt and pepper and broil for 10 minutes until softened (you can also saute in a skillet over high heat for 5 minutes).
Remove the Suvie pan and add half of the onion mixture to another Suvie pan. Divide the pureed tomatillos and clam juice between both pans. Add 1 can of hominy along with its liquid to each pan, stir to combine. Divide the cod into two pieces and add one to each pan, make sure to submerge the cod in the stew. Season to taste with salt and pepper.
Place both pans in the upper cooking zones, fill the reservoir with water and set to cook or schedule.
My Cook > Slow Cook & Starch
Slow Cook: LOW, 1 hour
Starch: 0 minutes*
Feel free to cook a simple starch like rice or quinoa to go along with your Pozole, cook times for starches can be found here
After the cook remove both pans from Suvie. Gently flake the cod so there are bite-size chunks and adjust seasoning to taste. Divide the pozole between bowls and generously garnish with chopped cilantro and fresh lime juice.