Oh My Cod

Another new recipe, of course.  What would I do if cooking magazines went out of publication?  I love posole and normally it’s made with chicken.  But in a recent edition of Bon Appetit (can you see what I get often?) there was a recipe for Green Posole with Cod and Cilantro (Duh on the last ingredient!!! How can you live without that stuff?).

Ingredients:
2 tablespoons olive oil
2 shallots, chopped
3 garlic cloves, finely chopped
2 serrano chiles, thinly sliced, divided (skipped these, see below)
8 medium tomatillos (about 1¼ pounds), husks removed, rinsed (Lazy on these because I use green salsa.  I usually just get the ‘normal’ stuff from Trader Joe’s.  Well they just came out with some super spicy green stuff — Hatch Valley.  So I used one jar of the normal and one jar of the spicy, which replaced the chiles, and oh I am glad I only used one jar!)
Kosher salt, freshly ground pepper
1 cup cilantro leaves with tender stems, plus more for serving
1 pound cod fillet (frozen chunked from Trader Joe’s)
1 15-ounce can white hominy, rinsed (used a bigger can, because that’s what I had — 25 oz)
1 8-ounce bottle clam juice
3 small radishes, trimmed, thinly sliced (skipped them because it was garnish)
Lime wedges (for serving) (ditto as above)

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Preparation:

-Heat oil in a large pot over medium. Cook shallots, garlic, and half of chiles (this is the part I skipped, chile-wise because of the salsa), stirring occasionally, until soft and fragrant, 6–8 minutes.
-Meanwhile, purée tomatillos in a blender until smooth. 
(didn’t have to do this because of the ease of green salsa)

-Add half of tomatillo purée to pot and cook, stirring often, until thickened, about 5 minutes. Season with salt and pepper. Add 1 cup cilantro to remaining purée in blender and blend until smooth; set aside. 
(I just chopped the cilantro very well and added it a step down).

-Add cod, hominy, clam juice, and 1 cup water to pot. Bring to a simmer and gently cook over medium-low until cod is opaque throughout and beginning to flake, 8–10 minutes. Remove from heat. Stir in reserved raw tomatillo-cilantro purée, breaking cod into large chunks; season with salt and pepper. 
 (If you used the cubed stuff from Trader Joe’s or elsewhere, you don’t have the break down the cod, already done — simplicity in the kitchen!).

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

IMG_4232[1]This stuff was good!  Pretty thick/heavy, too.  A bit spicy for me, but my friends inhaled it and loved the spice.  Love getting variations on posole.  Definitely recommend giving this a try.

Posole

It’s winter, which means it’s soup time.  Was debating what to make the other night and came across a recipe I love that I hadn’t put together for awhile — Posole (from Cooking Light).  The true meaning of the word/name is hominy, so that is obviously a must in the ingredients.  There are many ways to make it/variations on the recipe.  The key is that it has to be made during the the cold weather season.

Ingredients

1 pound tomatillos (I normally use green salsa but the store was out this time so actually had to use what the recipe called for)
6 cups Brown Chicken Stock (not sure what brown vs. ‘normal’ is, and I just use broth)
2 cups chopped onion
3 pounds chicken breast halves, skinned
4 garlic cloves, chopped
2 jalapeño peppers, seeded and quartered (I usually just use Tabasco and/or chili powder)
1 (30-ounce) can white hominy, drained
1 teaspoon salt

—>below are all garnishes
1/2 cup chopped fresh cilantro
1/4 cup reduced-fat sour cream
8 lime wedges

Preparation

Remove/discard husks and stems from the tomatillos. Cook whole tomatillos in boiling water for 10 minutes or until tender; drain.

Place tomatillos in a blender; process until smooth; set aside.

IMG_1913[1]Place stock and the next five (5) ingredients (stock through hominy) in a large stockpot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Remove chicken from bones (I have always used boneless — and skinless); shred. Stir in pureed tomatillos and salt; cook for five(5) minutes or until heated.

Stir in chicken, and serve with cilantro, sour cream, and lime wedges, if desired.

IMG_1917[1]Delicious!  I served it with some guacamole, salsa and chips.  I also have plenty to eat for several days or freeze to keep on hand.

Christmas Eve Posole

This year I am celebrating Christmas with my family in a new location and we did something new for Christmas Eve dinner.  We went to their neighbor’s house for a laid-back, several-family gathering.  The main dish was a seafood bisque and I offered to bring a non-dairy dish because of my lactose intolerance.  I hadn’t had posole for awhile, it just sounded good, it’s quick and easy and with the wind howling around here in CO my mind was set.

I have relied on Cooking Light’s recipe for quite awhile and just had to quickly pull it up.

Ingredients:

1 pound tomatillos — I always just use a big jar of green salsa
6 cups chicken stock
2 cups chopped onion
3 pounds chicken breast halves, skinned
4 garlic cloves, chopped
2 jalapeño peppers, seeded and quartered (I’m a wimp for heat, use 1)
1 (30-ounce) can white hominy, drained
1 teaspoon salt

(These are toppings)
1/2 cup chopped fresh cilantro
1/4 cup reduced-fat sour cream $
8 lime wedges

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The hardest part of this at the start is chopping the onions (just makes me cry…).

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After they’re chopped, you just throw them, the chicken stock, chicken breasts, garlic, jalapeno, hominy and salt into a pot and bring it to a boil then let it simmer for 30+ minutes until the chicken is cooked.

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Then, you take the chicken out and shred it.  And while you’re shredding it, you’ve added the tomatillos (or salsa) to the pot.

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After the chicken is shredded, throw it back in there, heat everything through.

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Then serve with cilantro, chips and sour cream, if you’d like.  Great addition to dinner!!  There was not much left at all.

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