Cod Pozole

Name: Cod Pozole with Tomatillo and Jalapeño Broth
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 large onion, diced; 3 cloves garlic, minced; 2 jalapeño, 1 diced, 1 sliced; 1 tbsp vegetable oil; 1 cup pureed tomatillos; 1 cup clam juice or chicken broth; 2 (15.5 oz) cans yellow hominy; 1 lb skinless cod; 2 limes; ½ cup cilantro, roughly chopped

Cod pozole is a lighter take on the Mexican classic that replaces pork with flaky cod and uses vibrant pureed tomatillos and jalapeños for a bright, herbaceous broth. It delivers traditional pozole comfort in under 30 minutes with fresh, minimal ingredients.

🌍Mexican 🥗Gluten-Free 🏷️Fish 🏷️Cod 🏷️Pozole 🏷️Hominy

Total

1h 30m

Servings

4

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 large onion, diced
3 cloves garlic, minced
2 jalapeño, 1 diced, 1 sliced
1 tbsp vegetable oil
1 cup pureed tomatillos
1 cup clam juice or chicken broth
2 (15.5 oz) cans yellow hominy
1 lb skinless cod
2 limes
½ cup cilantro, roughly chopped

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Instructions

1
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).
2
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.
3
Set bottom zone to Slow Cook Low for 1 hour.
4
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.

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Tips & Notes

Pro tips

Puree tomatillos raw before adding to broth for the brightest, freshest flavor—cooking them first dulls the bright green color and tang.
Add cod in the final 6–8 minutes; it cooks quickly and overcooking makes it tough and dry.
Reserve whole jalapeño slices for garnish and diced jalapeño for the broth to let diners control heat level.
Finish with fresh lime juice and cilantro just before serving to brighten the broth and balance richness from the hominy.

Substitutions

Clam juice → fish stock or vegetable broth (slightly less briny, use same amount)
Fresh tomatillos → canned tomatillos (same tartness, convenient)
Yellow hominy → white hominy (same texture and cooking time, milder corn flavor)
Cilantro → flat-leaf parsley (if cilantro is unavailable; use same amount)

Storage & make-ahead

Store in an airtight container up to 3 days refrigerated. Reheat gently on the stovetop over medium heat; do not microwave, as cod will toughen. Best eaten fresh.

Common Questions

Can I use a different fish instead of cod?

Yes. Halibut, mahi-mahi, or sea bass work well—use firm white fish that won't fall apart. Adjust cooking time based on thickness; aim for opaque, flaky flesh.

Can I make this ahead?

Prepare the broth 1 day ahead and refrigerate. Add the cod just before serving to prevent overcooking. Reheat broth gently over medium heat before adding fish.

What if I can't find fresh tomatillos?

Canned tomatillos work perfectly and deliver the same bright, tangy flavor. Use the same amount (about 1 cup pureed).

How do I know when the cod is done?

Cod is done when it flakes easily with a fork and is opaque throughout, usually 6–8 minutes depending on thickness. Avoid overcooking or it becomes dry.