Mexican Hot Pot

Ingredients

While the Chinese hot pot typically features a mild and savory broth, the Mexican Hot Pot takes a spicier approach. It incorporates Mexican spices like chili powder, cumin, and paprika to infuse the broth with a fiery kick. Additionally, traditional Chinese hot pot ingredients are replaced with Mexican staples such as corn, black beans, and jalapenos, giving the dish a distinct Mexican flair. We alse have the original recipe for Hot Pot, so you can check it out.

• 1.5 liters (6 cups) chicken or vegetable broth 1.5 liters (6 cups) chicken or vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 jalapeno pepper, sliced 1 jalapeno pepper, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup corn kernels 1 cup corn kernels
• 1 cup black beans, cooked and drained 1 cup black beans, cooked and drained
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 500 grams (1 lb) chicken breast, thinly sliced 500 grams (1 lb) chicken breast, thinly sliced
• 500 grams (1 lb) beef sirloin, thinly sliced 500 grams (1 lb) beef sirloin, thinly sliced
• 250 grams (8 oz) shrimp, peeled and deveined 250 grams (8 oz) shrimp, peeled and deveined
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onion, garlic, jalapeno, and bell peppers. Sauté until the vegetables are softened.
2. 2.
   Add the corn, black beans, chili powder, cumin powder, and paprika to the pot. Stir well to combine the flavors.
3. 3.
   Pour in the chicken or vegetable broth and bring it to a simmer.
4. 4.
   Add the sliced chicken, beef, and shrimp to the pot. Cook until the meats are cooked through and the shrimp turns pink.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Ladle the Mexican Hot Pot into individual bowls. Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Chicken breast — Ensure the chicken breast is thinly sliced to ensure quick and even cooking.
• Beef sirloin — Use a sharp knife to thinly slice the beef against the grain for tender results.
• Shrimp — Be careful not to overcook the shrimp, as they can become rubbery. Cook just until they turn pink and opaque.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce or a sprinkle of crushed red pepper flakes.
• Customize the hot pot by adding your favorite Mexican ingredients such as sliced avocado, diced tomatoes, or chopped cilantro.
• Serve the Mexican Hot Pot with warm tortillas or crusty bread for a complete meal.

Serving advice

Serve the Mexican Hot Pot piping hot in individual bowls. Squeeze fresh lime juice over the hot pot just before eating to add a tangy and refreshing flavor.

Presentation advice

Garnish each bowl of Mexican Hot Pot with a sprig of fresh cilantro for a pop of color. Arrange lime wedges on a platter alongside the bowls for an inviting presentation.