Green Posole Soup with Cod and Cilantro

The posole can be substituted with cannellini beans, if desired. You can also omit them for a low carb meal Barb L.



Serves: 3-4 Servings


2 Tbsp Flying Olive Cilantro and Roasted Onion, Garlic, Chipotle (a little spicy), Persian Lime, or a Combination of Choice

2 shallots, finely chopped

3 garlic cloves, finely chopped

0-2 Serrano chilies, thinly sliced, if desired (These are spicy!), divided

8 medium tomatillos (about 1 ½ pounds), husked removed, rinsed and dried

Kosher salt

Freshly ground black pepper

1 cup cilantro leaves and tender stems, plus more for garnishing, roughly chopped

1 pound cod fillet

1 (15 oz) can white hominy, drained and rinsed

1 (8 oz) bottle of clam juice

3 small radishes, trimmed and thinly sliced


Heat the Flying Olive EVOO(s) of Choice in a large pot over medium. Cook the shallots, garlic, and half of the chilies, if desired, stirring occasionally, until soft and fragrant, about 6-8 minutes.

Meanwhile, puree the tomatillos in a blender until smooth.

Add ½ the tomatillo puree to the pot and cook, stirring often, until thickened, about 5 minutes. Season the mixture with salt and pepper. Add the cilantro to the remaining puree in the blender and blend until smooth. Set aside.

Add the cod, hominy, clam juice, and 1 cup of water to the pot. Bring to a simmer and gently cook over medium-low heat until the cod is opaque and beginning to flake, about 8-10 minutes. Remove from the heat. Stir in the reserved raw tomatillo-cilantro puree, breaking cod into large chunks. Season with salt and pepper.

Divide stew among bowls and top with the radishes, cilantro, and remaining chile. Serve with lime wedges.

Submitted by Barb L.