Green Posole with Cod and Cilantro

Directions

1. 1.

   Heat oil in a large pot over medium. Cook shallots, garlic, and half of chiles, stirring occasionally, until soft and fragrant, 6–8 minutes.

2. 2.

   Meanwhile, purée tomatillos in a blender until smooth.

3. 3.

   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.

4. 4.

   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.

5. 5.

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