This easy fish stew is simple enough for a weeknight if you have cooked posole on hand. You can exchange the mussels for clams or even shrimp. Please, don't use canned hominy. And it might be a good idea to check Seafood Watch to avoid using endangered fish.
- 3 tablespoons of olive oil
- 3 Guajillo chiles, wiped clean, seeded and cut into pieces
- 2 cups chopped tomatoes (used canned if tomatoes are out of season)
- 1 red onion, chopped
- 2-3 cloves garlic, crushed
- 6 cups of light chicken broth
- 1 1/2 tablespoons Mexican Oregano
- 1 1/2 cups cooked White Posole (prepared hominy)*
- 1 pound mussels, scrubbed clean and debearded
- 1 pound talapia, rock cod or snapper, cut into 1 inch pieces
- Heat the oil in the bottom of the pot. You're only going to use one pot for this meal, but make sure it can hold all the stock and ingredients. When warm, fry the chiles until they just turn colors and smell vibrant, about a minute or so. Remove them and place them in a blender jar. Add the onion and garlic to the oil and sauté until almost soft, about 4 minutes. Transfer the onions, garlic and any remaining oil to the blender jar. Add the tomatoes and blend until smooth.
- Place a food mill over the pot and pass the ingredients from the blender. You can also push the mixture through a fine sieve with a wooden spoon. Cook on medium heat for about 6 or 7 minutes, then add the broth and when the liquid reaches a soft boil, add the oregano, posole and the fish. Cook four minutes or so until the posole is warmed through and the fish is barely cooked. Add the mussels and cook briefly until the mussels open, about 4 or 5 minutes.
- Serve with chopped onion, chopped cilantro, chili powder and quartered Mexican/Key limes if you like.
*You can substitute about a pound of new potatoes, cubed. Let them cook until tender just after you add the broth.