Posole with crab

Method

1. Remove and reserve the meat from the crab, reserving the shell and claw shells.

2. Heat the oil in a heavy-based saucepan. Add the onion and garlic and fry until soft, over a medium heat.

3. Then add the chillies, pork and chicken and cook for 10 minutes.

4. Add the reserved crab shell and claw shells, oregano and stock. Bring to a boil, reduce the heat, cover and simmer for 1 hour 30 minutes over a very low heat.

5. About 5 minutes before serving, remove the crab shell and crab claw shells. Add the crab meat and corn kernels.

6. To serve place the freshly cooked rice in the bottom of a deep bowl. Spoon over the crab stew, sprinkle with lime juice and coriander and serve at once.

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Ingredients

1 cooked crab
1 tbsp vegetable oil
1 onion, finely sliced
2 garlic cloves, sliced
10 hot green chillies
450g pork shoulder, cubed
4 Chicken thighs, boned and each cut into 4
a pinch Oregano
300ml chicken stock
1 corn cob, griddled, kernels sliced off
200g freshly cooked long grain rice
juice of 2 limes, freshly squeezed
a handful of chopped coriander

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