POZOLE VERDE with shrimp and ham
I adapted this from Rick Bayless’s Authentic Mexican. His is just seafood in the cookbook. I braised a ham hock in the stew base, shredded the meat off the bone, and then added it back in with the par cooked hominy to cook for a while longer. Near the end, I added the shrimp, which only took about 5 minutes to cook. I omitted the pumpkin seeds, because I forgot! But, the ham bone added a lot of body to the stew. This is perfect for the cold (but finally sunny!) weather we’re having currently. Lots of leftovers too!
