A Chef’s Fresh Take on Posole

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Pescatarian posole

By Stephanie Harris-Uyidi

One of the best things about living in Southern California is the fact that I can paddle board year round. It’s one of my favorite ways to work my core and spend time in nature. And after an afternoon on the water, I love to refuel with a warm bowl of posole.

This Mexican stew is traditionally made with pork, but my pescatarian version is much lighter. Use halibut bones to create a simple flavorful broth, and then add spices, tomatillos and other wholesome ingredients for a warming bowl that’s great for a full meal or snack.

 

BIO: Chef Stephanie Harris-Uyidi is the producer and host of the popular travel-adventure-cooking Z Living Network series The Posh Pescatarian, and author of the cookbook by the same name.

Easy Pescatarian Posole

  • Serves: 4-6
  • Total Time: 50-55
  • Active Time: 10
  • PRINT Print This Recipe

Ingredients

  • Sea salt
  • 1 bay leaf
  • 3 lbs. fresh (meaty) halibut bones
  • 2 tablespoons avocado oil
  • 1 medium white onion, coarsely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons cumin
  • 2 tablespoons ground coriander
  • 2 tablespoons chili powder
  • 6 medium tomatillos, peeled, rinsed, diced
  • 1 Serrano chili, minced
  • 1 bunch cilantro, stems removed and coarsely chopped
  • 1 15-ounce can white hominy, drained and rinsed
  • Lime wedges, for serving

Directions

  1. In a stockpot, combine 2 quarts of water, a pinch of salt, bay leaf and fish bones. Cover, bring to a simmer and let cook for 20 minutes. Turn off stove, uncover and let cool.
  2. Strain broth through a fine-meshed sieve into a medium bowl. Pick cooked fish off bones; reserve.
  3. Rinse and dry stockpot. Place over medium heat, add 2 tablespoons oil and swirl to coat. Add onion; sauté until translucent, about 5 minutes. Add garlic, cumin, coriander and chili powder; cook, stirring often, until fragrant, about 2 minutes.
  4. Add tomatillos and Serrano chili; cook, stirring, until tender, about 2 minutes.
  5. Stir in reserved fish broth, cooked fish, cilantro and hominy. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, for 15 minutes. Ladle into bowls and serve with lime wedges.