Brazilian-style Hot Pot

Ingredients

While the Chinese Hot Pot typically features a clear broth and a variety of meats and vegetables, the Brazilian-style Hot Pot takes a different approach. It incorporates the flavors of Feijoada, a beloved Brazilian dish made with black beans and pork. The addition of traditional Brazilian ingredients and spices gives this Hot Pot a unique and exciting twist. We alse have the original recipe for Hot Pot, so you can check it out.

• 2 cups (470ml) black beans, soaked overnight 2 cups (470ml) black beans, soaked overnight
• 1 pound (450g) pork shoulder, cubed 1 pound (450g) pork shoulder, cubed
• 4 slices of bacon, chopped 4 slices of bacon, chopped
• 1 onion, diced 1 onion, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 tablespoon olive oil 1 tablespoon olive oil
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• Salt and pepper to taste Salt and pepper to taste
• 1 orange, sliced 1 orange, sliced
• 1 bunch collard greens, stems removed and thinly sliced 1 bunch collard greens, stems removed and thinly sliced
• 2 cups (470ml) cooked white rice 2 cups (470ml) cooked white rice

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 40g (Sugars: 2g)
• Protein: 30g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the bacon and cook until crispy. Remove the bacon from the pot and set aside.
2. 2.
   In the same pot, add the pork shoulder and cook until browned on all sides. Remove the pork from the pot and set aside.
3. 3.
   Add the onion and garlic to the pot and sauté until softened.
4. 4.
   Return the bacon and pork to the pot. Add the soaked black beans, bay leaves, cumin, paprika, dried oregano, chicken broth, and water. Season with salt and pepper.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the beans are tender and the flavors have melded together.
6. 6.
   Remove the bay leaves from the pot. Using a slotted spoon, transfer half of the beans and pork to a blender or food processor. Blend until smooth, then return the mixture to the pot. This will help thicken the broth.
7. 7.
   Add the orange slices and collard greens to the pot. Simmer for an additional 10 minutes, or until the collard greens are tender.
8. 8.
   Serve the Brazilian-style Hot Pot with cooked white rice on the side.

Treat your ingredients with care...

• Black beans — Make sure to soak the beans overnight to ensure they cook evenly and become tender.
• Collard greens — Remove the tough stems before slicing them thinly to ensure they cook quickly and are easy to eat.

Tips & Tricks

• For a smoky flavor, you can use smoked bacon or add a small amount of liquid smoke to the pot.
• Serve the Hot Pot with traditional Brazilian condiments such as farofa (toasted cassava flour) and orange slices.
• Customize the dish by adding your favorite vegetables such as carrots, potatoes, or bell peppers.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• If you prefer a thicker broth, you can blend more of the beans and pork or add a small amount of cornstarch slurry.

Serving advice

Serve the Brazilian-style Hot Pot in individual bowls, accompanied by a generous portion of cooked white rice. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

To make the dish visually appealing, arrange the orange slices and collard greens on top of the Hot Pot. The vibrant colors will add a touch of brightness to the presentation.