Posole with Crab

For a hearty meal try Simon Rimmer's flavourful crab, pork and chicken stew complete with a distinct chilli kick
By Simon Rimmer
Posole with Crab
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 45 minutes
  • Prep Time: 30 minutes
  • Effort: medium



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


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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