Green Posole with Cod and Cilantro
Ingredients
- 2 tablespoons olive oil
- 2 shallots, chopped
- 3 garlic cloves, finely chopped
- 2 serrano chiles, thinly sliced, divided
- 8 medium tomatillos (about 1¼ pounds), husks removed, rinsed
- Kosher salt, freshly ground pepper
- 1 cup cilantro leaves with tender stems, plus more for serving
- 1 pound cod fillet
- 1 15-ounce can white hominy, rinsed
- 1 8-ounce bottle clam juice
- 3 small radishes, trimmed, thinly sliced
- Lime wedges (for serving)
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