Pozole with Fish and White Rice
Ingredients
- 1 cup Carolina® Jasmine Rice
- 1 lb tomatillos
- 2 poblano peppers
- 2 jalapeño peppers
- ¼ cup olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ancho chili powder
- 1 tsp dried oregano
- 8 cups chicken broth
- 2 cups bottled clam juice
- 3 cans (each 15 oz) hominy, drained and rinsed
- ½ tsp salt
- ½ tsp pepper
- 2 lb grouper, tilapia or cod fillets, cut into big chunks
- ¼ cup lime juice
- 2 cups green cabbage, shredded
- 6 radishes, thinly sliced
- ½ cup fresh cilantro leaves
- 1 ripe avocado, halved, pitted, peeled and sliced
- 1 jalapeno, thinly sliced
- ½ cup cotija cheese, crumbled
- 2 limes, cut into wedges
Instructions
While traditional pozole is typically made with pork, this tasty recipe features a modern twist using tilapia or codfish and our delicious Jasmine Rice.
Step 1
Cook rice according to package directions.
Step 2
Preheat broiler to high. Arrange tomatillos, poblanos, and jalapeños on a foil-lined baking sheet. Broil for 3 to 5 minutes or until charred and tender; cool slightly. Remove stem and seeds from peppers. Transfer tomatillos and seeded peppers to blender; puree until coarsely ground; set aside.
Step 3
Heat oil in a Dutch oven set over medium heat. Cook onion, garlic, cumin, chili powder and oregano for 3 to 5 minutes or until onions are tender and spices are fragrant. Stir in broth, clam juice, salt, and pepper; bring to a boil. Stir in hominy and pureed tomatillo mixture. Reduce heat to medium-low. Cook at a simmer for 20 to 25 minutes or until flavors marry.
Step 4
Stir in fish fillets. Cook for 5 to 10 minutes or until fish is cooked through and starts to flake; stir in lime juice.
Step 5
Top pozole with rice. Garnish with cabbage, radishes, cilantro, jalapeno, avocado, and cheese. Serve with lime wedges.
Tip
For spicier pozole, substitute jalapeño with serrano peppers.
What Exactly is Pozole?
Traditionally a Mexican dish, pozole (which means “hominy”) was, and still is, a stew that is prepared and enjoyed on special occasions. While the main ingredient is hominy, the dish also features broth and pork and is garnished with shredded lettuce or cabbage, onion, garlic, sliced radishes, salsa, avocado, cilantro, and limes.
This savory dish typically comes in three forms, blanco (white), rojo (red), and verde (green). White pozole is made without any additional green or red sauce to the broth. Green pozole adds a green salsa to the broth that is made from ingredients like tomatillos, epazote, cilantro, jalapeños, or pepitas. Red pozole recipes feature red broth because it is made with chiles like guajillo, chile piquín, or ancho. The different varieties span from different regions from Mexico. What’s great about that is that whathttps://carolinarice.com/jasmine-rice/ever your spice level preferences are, there is a tasty pozole that is just right for you.
This celebratory dish can be prepared in many ways and while it is typically made with pork and sometimes chicken, a vegetarian pozole can be made by substituting beans for the meat.
Our Version
Our recipe veers from the traditional dish in a delicious way by using tilapia or cod fillets instead of pork or chicken, and of course, adding Carolina® Jasmine Rice for a tasty twist. Featuring a puree made from broiled tomatillos, poblanos and jalapeños in the broth, our version is a green pozole and is sure to get approval from even the most traditional abuelas.
Follow this delicioso dish up with a homemade arroz con leche, or baked rice pudding recipe.
