Active Time
30 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 6
© Mikkel Vang

How to Make It

Step 1    

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 until reduced to 10 cups, 10 minutes; skim.

Step 2    

Add the hominy, black beans, red bell pepper and ancho and season with salt and pepper. Simmer until the bell pepper is tender, about 6 minutes. Add the shrimp and cook until pink. Add the lime juice. Ladle into bowls, garnish with the avocado and cilantro and serve.

Chef's Notes

One Serving 285 calories, 9.4 gm total fat, 2 gm saturated fat, 32 gm carb.

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