The posole in this dish would work well as a meal on its own, but I like the idea of pairing it with fish and a bright cilantro pesto. You could easily replace cod with halibut, salmon, or sea bass, but make sure to buy fresh fish—seared fish that was once frozen doesn’t always hold up so well. For the posole, I wanted a dark beer that wasn’t overly bitter or heavy, so I went with a Schwarzbier. It’s crisp enough and light enough to lend both flavor and color, without overpowering the dried chilies.
Active preparation time: 60 minutes
Total time: 8 hours
Serves: 3–4
Cilantro Pesto
2 bunches of cilantro, stems removed and roughly chopped
½ bunch of parsley, stems removed and roughly chopped
½ cup of garlic cloves
2 serrano chiles
1 tsp kosher salt
¼ cup (59 ml) lime juice
1 cup (237 ml) olive oil