New Mexican Hot Pot

Ingredients

While the Chinese hot pot typically features a variety of meats, seafood, and vegetables cooked in a savory broth, our New Mexican adaptation incorporates the bold flavors of New Mexican cuisine. We use traditional New Mexican chilies, such as Hatch or Chimayo, to add a spicy kick to the broth. Additionally, we include local ingredients like corn, beans, and cilantro to enhance the flavors and give it a distinct New Mexican twist. We alse have the original recipe for Hot Pot, so you can check it out.

• 1 pound (450g) boneless chicken thighs, thinly sliced 1 pound (450g) boneless chicken thighs, thinly sliced
• 1 pound (450g) beef sirloin, thinly sliced 1 pound (450g) beef sirloin, thinly sliced
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 cup (240ml) canned black beans, rinsed and drained 1 cup (240ml) canned black beans, rinsed and drained
• 1 cup (240ml) corn kernels 1 cup (240ml) corn kernels
• 1 cup (240ml) diced tomatoes 1 cup (240ml) diced tomatoes
• 1 cup (240ml) chopped green chilies 1 cup (240ml) chopped green chilies
• 1 cup (240ml) chopped onion 1 cup (240ml) chopped onion
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 6 cups (1.4L) chicken or vegetable broth 6 cups (1.4L) chicken or vegetable broth
• 2 tablespoons (30ml) New Mexican chili powder 2 tablespoons (30ml) New Mexican chili powder
• 1 tablespoon (15ml) ground cumin 1 tablespoon (15ml) ground cumin
• 1 tablespoon (15ml) dried oregano 1 tablespoon (15ml) dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 15g (5g saturated)
• Carbohydrates: 30g (8g sugars)
• Protein: 50g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, and sauté until fragrant and translucent.
2. 2.
   Add the chicken and beef to the pot, and cook until browned.
3. 3.
   Stir in the New Mexican chili powder, cumin, and dried oregano. Cook for an additional 2 minutes to toast the spices.
4. 4.
   Pour in the chicken or vegetable broth and bring to a simmer.
5. 5.
   Add the diced tomatoes, green chilies, black beans, and corn kernels to the pot. Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low and let the hot pot simmer for 20 minutes to allow the flavors to meld together.
7. 7.
   Add the shrimp to the pot and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
8. 8.
   Serve the New Mexican Hot Pot in individual bowls, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken thighs — Make sure to thinly slice the chicken thighs to ensure they cook quickly and evenly in the hot pot.
• Beef sirloin — For tender beef, slice the sirloin against the grain.
• Shrimp — Be careful not to overcook the shrimp, as they can become rubbery. Add them to the hot pot towards the end of the cooking time and cook until they turn pink.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of New Mexican chili powder or use a milder chili variety.
• Customize your hot pot by adding your favorite New Mexican ingredients such as roasted green chilies or diced avocado.
• Serve the hot pot with warm tortillas or cornbread for a complete New Mexican meal.

Serving advice

Serve the New Mexican Hot Pot as a main course, accompanied by warm tortillas or cornbread. Provide small bowls for each guest to enjoy the flavorful broth and a variety of meats, seafood, and vegetables.

Presentation advice

Present the New Mexican Hot Pot in a large, colorful bowl with a ladle for serving. Garnish with fresh cilantro to add a pop of green and enhance the visual appeal.