Ingredients
1½lbsmeaty ham hock
2large carrots
4large garlic cloves
1small onion
1celery rib
1bay leaf
12cupswater
15ozwhite hominy,(1 can)
15ozblack beans,(1 can)
1red bell pepper
1ancho chili
salt and freshly ground pepper
1lbshrimp
3tbsplime juice,fresh
1hass avocado
1cupcilantro sprigs
Preparation
In a large pot, bring the ham hock, carrots, garlic, onion, celery, bay leaf, and water to a boil. Cover partially and simmer over low heat for 2 hours.
Strain, return to the pot, and boil for 10 minutes until reduced to 10 cups. Skim.
Add the hominy, black beans, red bell pepper, and ancho, and season with salt and pepper. Simmer for about 6 minutes until the bell pepper is tender.
Add the shrimp and cook until pink. Add the lime juice.
Ladle into bowls, garnish with the avocado and cilantro, and serve. Enjoy!
