Shrimp Soup with Black Beans and Hominy

• HEALTHY

Ingredients

1. 1 meaty ham hock (1 1/2 pounds)
2. 2 large carrots, halved
3. 4 large garlic cloves, halved
4. 1 small onion, halved
5. 1 celery rib, halved
6. 1 bay leaf
7. 3 quarts water
8. One 15-ounce can white hominy, drained and rinsed
9. One 15-ounce can black beans, drained and rinsed
10. 1 red bell pepper, diced
11. 1 ancho chile—stemmed, seeded and cut into very thin strips
12. Salt and freshly ground pepper
13. 1 pound shrimp, shelled and deveined
14. 3 tablespoons fresh lime juice
15. 1 Hass avocado, half diced, half sliced
16. 1/3 cup cilantro sprigs

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.
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.