Shrimp Soup with Black Beans and Hominy Recipe

Shrimp Soup with Black Beans and Hominy Recipe

  • 1 1/2 pounds meaty ham hock
  • 2 large carrots, halved
  • 4 large cloves garlic, halved
  • 1 small onion, halved
  • 1 celery rib, halved
  • 1 bay leaf
  • 3 quarts water
  • 1 (15 ounce) can white hominy, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 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
  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.
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