Shrimp Soup with Black Beans and Hominy Recipe

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!