Chilpachole de Jaiba Soup | James Beard Foundation

Ingredients

• 3 tablespoons extra virgin olive oil
• 1/4 medium white onion, thinly sliced
• 1 clove garlic, minced
• 1 slice ginger, peeled and minced
• 1/4 teaspoon cumin seed
• 1/4 teaspoon whole black peppercorn
• 2 teaspoons small whole red chile, stem ends removed
• 2 poblano peppers, seeded and chopped
• 1 small jalapeño, seeded and minced
• 1/4 teaspoon ground red chile power
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 tablespoon tomato paste
• 1/4 pound fresh lump crabmeat
• 1/2 cup small yellow or pink lentil
• 3 ripe tomatoes, seeded, peeled, cored, and chopped
• 3 cups fish or vegetable stock, or water
• 2 tablespoons cilantro, chopped
• 2 teaspoons kosher salt
• Freshly ground black pepper
• Juice from 1/2 lime juice
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon minced fresh poblano pepper
• Pinch of salt