ニューヨーク・タイムズのインスタグラム(nytimes) - 8月21日 10時24分

Here’s a recipe for summer: August corn and seafood meet green chiles, lime and tomatillos in this bright and colorful stew. The tangy flavors of this colorful @nytcooking dish — adapted from the chef Jose Salazar of @mitascincy — are loosely based on Mexican pozole verde, a hominy stew usually made with pork or chicken, or both. But here, the starchy grains are replaced by juicy, fresh corn kernels, and seafood stands in for the meat. The stew is herbal and light, with a sweetness from the corn that’s balanced by lime juice and roasted tomatillos. Green chiles give the whole thing a kick. Visit the link in our profile to get @clarkbar’s #recipe for corn-seafood stew, which was photographed here by @andrewscrivani.

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