1 ancho chile—stemmed, seeded and cut into very thin strips
Salt and freshly ground pepper
1 pound shrimp, shelled and deveined
3 tablespoons fresh lime juice
1 Hass avocado, half diced, half sliced
1/3 cup cilantro sprigs
How to Make It
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.
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.
One Serving 285 calories, 9.4 gm total fat, 2 gm saturated fat, 32 gm carb.
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