Cod Pozole

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).

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.

Set bottom zone to Slow Cook Low for 1 hour.

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.