Mexican Hot Pot with Avocado Crema
Traditionally hot pot is a Chinese soup consisting of simmering Asian flavored broth served at the dinner table. While the broth simmers, add different ingredients like meats and veggies, which cook up right at the table. This is my Mexican version!
Servings: 6 servings
- 1 pound boneless chicken, very thinly sliced
- 1 can (14 ounces) hominy, drained
- steamed white rice
- cilantro, pickled red onion, radishes, limes, and crumbled queso fresco
- 1 avocado
- 1/4 cup plain greek yogurt
- juice from 1 lime
- kosher salt
1. Preheat the broiler to high. On a baking sheet, toss together the olive oil, tomatillos, onion, and garlic. Transfer to the oven and broil 3-5 minutes or until charred. Remove the skins from the garlic. Add everything to a blender. Add the tomatoes and puree until smooth. 3. Set a large pot over medium heat. Add the tomato puree, chicken stock, chili powder, cumin, and oregano. Season with salt and pepper. Bring the broth to a boil, then reduce the heat to low and simmer 15-20 minutes. 4. Meanwhile, make the crema. Combine all ingredients in a food processor and pulse until smooth. Season with salt. 5. Arrange the chicken in a bowl. Set your toppings out in separate bowls. 6. When ready to serve, add the chicken and hominy to the broth and cook 5 minutes or until the chicken is cooked through. Add rice to bowls, if using. Ladle the chicken and broth over the rice. Have everyone top each bowl as desired.
Calories: 310kcal | Carbohydrates: 33g | Protein: 26g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 537mg | Potassium: 1008mg | Fiber: 6g | Sugar: 9g | Vitamin A: 590IU | Vitamin C: 19.8mg | Calcium: 86mg | Iron: 3.2mg