If you’ve had pozole à la Mexican joint, you know that yellow hominy, greasy pork broth, and garnishes of cilantro, avocado, and sliced radish are all pretty ubiquitous. Which is why we couldn’t resist Mita’s verde version. A bright green broth, redolent of poblano peppers, tomatillos, and cilantro surrounds tender cubes of red snapper, kinky squid tentacles, firm pink shrimp, and generous bites of lobster tail. When we called Jose Salazar to inquire after the recipe, he wasn’t surprised. “It’s definitely one of our most popular dishes,” he said. Whip up a batch and see why.
2 jalapeño peppers
4 poblano peppers
5 cloves of garlic, peeled
2 shallots, peeled
2 cups cilantro leaves, tightly packed, plus more for garnish
1 cup parsley leaves, tightly packed
1 cup spinach leaves, tightly packed
3 quarts vegetable broth
1 lb. medium-sized shrimp
1 lb. red snapper, cut into one-inch cubes
¾ lb. lobster meat, cut into one-inch cubes
2 cups cooked yellow hominy
1 lb. squid rings and tentacles
juice of 4 limes salt
½ head Napa cabbage, shredded
3 avocados, sliced
1 cup shaved radishes
- Roast the jalapeños, poblanos, and tomatillos over an open flame. Roast the garlic and shallots in a dry cast iron pan. When cool enough to touch, remove the skin and seeds from the peppers. Remove the tomatillo husks.
- Bring a pot of salted water to a rolling boil. Prepare an ice bath for shocking. Blanch the cilantro, parsley, and spinach until just tender. Remove to the ice bath to cool. Drain the leaves and set aside.
- In a blender, combine the roasted peppers, garlic, and shallots. Puree until smooth, seasoning lightly with salt. Remove from the blender and set aside. Without rinsing, puree the blanched cilantro, parsley, and spinach until smooth, seasoning lightly. There should now be two separate green purees.
- Bring the vegetable broth to a simmer in a wide pot or Dutch oven. Add the pepper puree and adjust the seasoning with salt. Add the shrimp, red snapper, lobster meat, and hominy.
- Once the seafood is halfway cooked (about 3 minutes), turn the heat to high, add the squid, followed by the green puree and lime juice. Keep the soup on heat only until it is heated through, about 3–5 minutes. (Continued heating will cause the bright green color to turn dark and murky.) Remove from heat.
- Serve the soup in deep bowls and garnish with cabbage, avocado, radish, and cilantro. Serve with fried corn tortillas seasoned with salt and cumin.
Check out our Best Restaurants 2017 review of Mita’s