Latin American Hot Pot

Ingredients

While the Chinese hot pot typically features ingredients like thinly sliced meat, seafood, and vegetables cooked in a flavorful broth, the Latin American Hot Pot incorporates Latin American ingredients such as plantains, yuca, and a variety of Latin American spices and seasonings. The broth is also infused with Latin American flavors, giving it a distinct taste. We alse have the original recipe for Hot Pot, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 500g (1.1 lb) chicken, thinly sliced 500g (1.1 lb) chicken, thinly sliced
• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 plantains, sliced 2 plantains, sliced
• 2 yuca roots, peeled and sliced 2 yuca roots, peeled and sliced
• 2 ears of corn, cut into thirds 2 ears of corn, cut into thirds
• 1 onion, sliced 1 onion, sliced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 jalapeno pepper, sliced 1 jalapeno pepper, sliced
• 1 tablespoon cumin 1 tablespoon cumin
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon oregano 1 tablespoon oregano
• 1 tablespoon salt 1 tablespoon salt
• 1 tablespoon black pepper 1 tablespoon black pepper
• 1 tablespoon olive oil 1 tablespoon olive oil
• 2 liters (8 cups) chicken or beef broth 2 liters (8 cups) chicken or beef broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 45g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, tomatoes, red bell pepper, green bell pepper, and jalapeno pepper. Cook until the vegetables are softened.
2. 2.
   Add the cumin, paprika, oregano, salt, and black pepper to the pot. Stir well to combine the spices with the vegetables.
3. 3.
   Add the beef, chicken, and shrimp to the pot. Cook until the meat is browned.
4. 4.
   Pour the chicken or beef broth into the pot. Bring to a boil, then reduce the heat to low and let simmer for 30 minutes.
5. 5.
   Add the sliced plantains, yuca, and corn to the pot. Cook for an additional 15 minutes, or until the plantains and yuca are tender.
6. 6.
   Serve the Latin American Hot Pot in individual bowls, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef — For tender beef, slice it against the grain.
• Chicken — Use boneless, skinless chicken breasts for easy slicing.
• Shrimp — Ensure the shrimp is peeled and deveined before adding it to the hot pot.
• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor.
• Yuca — Peel the tough outer skin of the yuca root before slicing.

Tips & Tricks

• To add an extra kick of heat, serve the hot pot with a side of hot sauce or chili peppers.
• Customize the hot pot by adding your favorite Latin American vegetables or proteins.
• For a heartier meal, serve the hot pot with rice or tortillas on the side.
• Make the hot pot vegetarian by substituting tofu or tempeh for the meat and adding more vegetables.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Latin American Hot Pot as a main course, accompanied by warm tortillas or rice. Provide small bowls and chopsticks or spoons for guests to enjoy the communal experience of cooking and sharing the hot pot.

Presentation advice

Present the Latin American Hot Pot in a large, colorful serving bowl. Garnish with fresh cilantro for a pop of green and serve with a side of hot sauce or chili peppers for those who enjoy extra spice.