- 4
Ingredients
- Garnishes:
- 1 1/2 pounds Roma tomato, quartered
- 1/2 small white onion, chopped
- 3 cloves garlic, sliced
- 2 to 3 jalapeño, Fresno or serrano peppers, seeded and sliced
- 4 cups water
- 1 chicken and tomato flavored bouillon cube
- Olive oil
- Juice of 6 key limes or 3 regular limes
- 2 bay leaves
- 1/2 pound summer squash or chayote, sliced into small chunks
- 15 ounce can hominy, drained and rinsed
- 12 ounces cooked lump or claw crab meat
- 1 cup finely shredded cabbage
- 1/3 cup chopped cilantro
- Salt and pepper to taste
- Lime wedges
- Shredded fresh cabbage
- Avocado slices
- Crushed red pepper flakes
Preparation
Step 1
In the blender, combine the tomato, onion, garlic, jalapeño and 2 cups of water. Blend on high until smooth and strain using a wire mesh strainer. Discard the solids left behind, set aside.
In a pot, at medium heat, add the remaining 2 cups of water with bouillon and cook until dissolved. Add the strained tomato mixture to the pot. Add the lime juice, bay leaves and taste for salt. Cook for 10 minutes at a low simmer.
Add in the squash, hominy and crab meat and continue cooking for another 5 minutes. Finally add the cabbage, cilantro and salt and pepper to taste. I like my cabbage to still be slightly firm, so I remove the pot from heat, cover and let sit fro 10 minutes. Garnish with more lime, fresh cabbage, avocado and crushed red pepper flakes. Serve with warm corn tortillas or chips.