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.
Insert pans into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 1 hour
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.
Note: If you would like to make this recipe in Suvie 1.0, insert pans into the top zones of Suvie, fill reservoir, and set to Slow Cook on Low for 1 hour.