Cod and Cilantro Posole (Pozole)

It's cold here in Pa for the first time all winter and I wanted to make something warm, healthy, and unique.  Earlier in the day I had come across a recipe for red posole and thought it looked delicious.  Since I had a pork loin in the 'fridge I thought it might make a nice dinner for the week.  But then, a few hours later, I was scrolling along the Internet and came across this recipe and just knew that I had to make it.  I wasn't sure whether I would like hominy or not, but turns out, it is delicious.  In this recipe it doesn't have a real pungent taste, just adds a nice texture, some good nutrition, and a nice chew to the soup.  I debated long and hard about using canned hominy or using the non-canned stuff, but due to time and research, the canned hominy won out.  Definitely rinse it off before using, but definitely use it.  The best way to describe this soup is spicy and zesty, with hint of lime, a freshness, and a filling quality that is delicious when you want a warm, comforting soup without the heaviness and weight that comes with some winter stews.  If you can't find cod, any meaty, white fleshed fish will do.  I used seeded, serrano chilies and they were perfect for this recipe.

Cod and Cilantro Posole
Ingredients
SERVINGS: 4
2 tablespoons olive oil
2 shallots, chopped (of half of a medium onion)
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
1 lime, zested and juiced.
Lime wedges

Instructions
Heat oil in a large pot over medium. Cook shallots/onions, garlic, and half of chiles, stirring occasionally, until soft and fragrant, 6–8 minutes. 

Meanwhile, purée tomatillos in a blender until smooth. 

Add half of tomatillo purée to pot and cook, stirring often, until thickened, about 5 minutes. Season with salt and pepper. Add 1 cup cilantro to remaining purée in blender and blend until smooth; set aside. 

Add cod, hominy, clam juice, and 1 cup water to pot. Bring to a simmer and gently cook over medium-low until cod is opaque throughout and beginning to flake, 8–10 minutes. Remove from heat. Stir in reserved raw tomatillo-cilantro purée, lime zest, and lime juice , breaking cod into large chunks; season with salt and pepper. 

Divide stew among bowls and top with radishes, ciantro, and remaining chile. Serve with lime wedges.