Recipe: Veracruz Style Crab Soup

Ingredients

• 1 1/2 pounds crabmeat
• 1 tablespoon olive oil
• 2 medium onions, chopped
• 3 large garlic cloves, minced or put through a press
• 2 medium-size canned or home-made pickled jalapeño chiles (en escabeche), seeded and chopped (about 3 tablespoons chopped)
• 1/4 cup chopped green olives
• 1/4 scant cup capers, drained, rinsed and chopped
• 2 pounds (8 medium) tomatoes, peeled, seeded and chopped, or 2 large cans, drained and chopped
• salt (1 to 2 teaspoons) to taste
• 1 1/2 pounds (5 to 6 medium) waxy potatoes, scrubbed and diced
• 1 pound winter squash or pumpkin, peeled and diced (about 2 cups diced)
• 2 sprigs cilantro, plus 1/2 cup chopped, for garnish
• 2 bay leaves
• 1/2 teaspoon oregano
• 1 sprig fresh mint
• 2 quarts water
• 3 limes, cut in wedges, for serving