Green posole with shellfish

4 servings

Ingredients

Quantity Ingredient
½ pounds Posole; (available in Latin American
Grocery stores)
2 tablespoons Vegetable oil
12 Garlic cloves; thinly sliced
3 tablespoons Masa harina
12 Live hardshell crabs; (such as Maryland
Blue; Rock or Dungeness), scrubbed well
1 teaspoon Ground cumin
1 teaspoon Oregano
2½ pounds Poblano chiles; roasted, peeled,
And chopped
1 pounds Small shrimp; shelled
1 teaspoon Coarse salt
1 tablespoon Lime juice
½ pounds Tomato; cut large dice
¼ cup Cilantro leaves; plus
Additional sprigs for garnish
Salt; to taste
Freshly-ground black pepper; to taste
1 cup Cooked rice

Directions

In a bowl cover posole with water and soak overnight.

In a large heavy soup pot heat oil and garlic over medium heat, stirring occasionally until garlic begins to brown. Stir in masa harina and cook 2 minutes. Whisk in 6 cups water in a slow stream, making sure masa is evenly incorporated. Bring to a boil, add crabs and tightly cover pot. When pot returns to a boil and crabs turn pink, stir in cumin, oregano and half of the roasted chiles. Reduce heat to simmering, cover and cook 3 hours. Drain posole, stir into soup and simmer 2 hours more.

In a small bowl toss shrimp with salt and let sit just 1 hour. Pat shrimp dry. When ready to serve, heat a heavy skillet over high heat. When very hot and nearly smoking, add shrimp, tossing just until cooked through. Keep warm while you finish soup.

Remove crabs from pot, cut them in half and squeeze their juices back into soup; discard shells. To soup add remaining roasted chiles, lime juice, tomato and cilantro leaves; adjust seasoning with salt and pepper.

Divide rice among 4 heated soup bowls and fill with soup; garnish with shrimp and cilantro sprigs and serve immediately.

This recipe yields 4 servings.

Source: "TASTE with David Rosengarten - (Show # TS-4629) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-30-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: David Rosengarten

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