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. In our version we lightened up the protein by using cod (though you could use haddock, hake, or halibut) and swapped 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 amplify the flavors in this delicious fish stew.
Cod Pozole
Ingredients
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 jalapeño, 1 diced, 1 sliced
- 1 tbsp vegetable oil
- 1 cup pureed tomatillos
- 1 cup clam juice or chicken broth
- 2 (15.5 oz) cans yellow hominy
- 1 lb skinless cod
- 2 limes
- ½ cup cilantro, roughly chopped
Directions
1) Combine the diced onion, garlic, sliced jalapeño, and 1 tbsp vegetable oil in a Suvie pan. Season generously with salt and pepper. Place pan in the bottom zone of Suvie and broil for 10 minutes until softened (you can also saute in a skillet over high heat for 5 minutes).
2) Remove pan from Suvie and transfer half the onion mixture to a second Suvie pan. Divide the pureed tomatillos and clam juice between both pans. Add 1 can of hominy along with its liquid to each pan, stirring to combine. Divide the cod into two pieces and add one to each pan, making sure to submerge the cod in the stew. Season with salt and pepper. Insert pans into Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 1 hour
3) After cooking, remove both pans from Suvie. Gently flake the cod into bite-size pieces and adjust seasoning to taste with salt and pepper. Divide the pozole between bowls and generously garnish with chopped cilantro, sliced jalapeños, 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.
