— 6 medium bell peppers
— 1/2 stick butter
— 1/2 pound lump crab meat
— 1/2 pound small shrimp, peeled and deveined
— 1/2 pound crawfish tails
— 2 cloves garlic, minced
— 1/2 cup onions, chopped
— 1/2 cup bell pepper, chopped
— 1/2 cup celery, chopped
— 1/4 cup fresh parsley, chopped 1 tablespoon
— Cajun seasoning
— couple good shakes of hot sauce salt to your taste
— 1 1/2 cups Italian bread crumbs
— 1 cup shredded cheddar cheese
Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.
Add the broth, chicken, oregano and hominy, bring to a boil, reduce the heat and simmer until the hominy is tender but still has that al-dente chewiness, about 2 hours.
Meanwhile, roast the tomatillos, jalapeños and poblanos in under the broiler, in a cast iron pan over high heat or in the direct flames of a gas stove until they are lightly charred black before puréeing them along with the cilantro in a blender with some of the broth from the soup and mixing it back into the soup.
Remove the chicken from the soup, let cool until you can handle it, shred the meat and mix it back into the soup.
Mix in the lime juice and season with salt and pepper before enjoying!