Puerto Rican Style Hot Pot

Ingredients

While the Chinese hot pot typically uses a variety of Asian ingredients and flavors, the Puerto Rican Style Hot Pot incorporates traditional Puerto Rican ingredients and spices. The broth is infused with sofrito, a flavorful blend of onions, peppers, garlic, and herbs, giving it a distinct Puerto Rican taste. Additionally, the hot pot includes traditional Puerto Rican root vegetables such as yuca and ñame, adding a unique texture and flavor to the dish. We alse have the original recipe for Hot Pot, so you can check it out.

• 1 whole chicken, cut into pieces (1 pollo entero, cortado en piezas) 1 whole chicken, cut into pieces (1 pollo entero, cortado en piezas)
• 1 pound beef stew meat, cubed (450g de carne de res para guisar, cortada en cubos) 1 pound beef stew meat, cubed (450g de carne de res para guisar, cortada en cubos)
• 1 pound pork shoulder, cubed (450g de paleta de cerdo, cortada en cubos) 1 pound pork shoulder, cubed (450g de paleta de cerdo, cortada en cubos)
• 1 pound yuca, peeled and cut into chunks (450g de yuca, pelada y cortada en trozos) 1 pound yuca, peeled and cut into chunks (450g de yuca, pelada y cortada en trozos)
• 1 pound ñame, peeled and cut into chunks (450g de ñame, pelado y cortado en trozos) 1 pound ñame, peeled and cut into chunks (450g de ñame, pelado y cortado en trozos)
• 2 plantains, peeled and sliced (2 plátanos, pelados y cortados en rodajas) 2 plantains, peeled and sliced (2 plátanos, pelados y cortados en rodajas)
• 2 ears of corn, cut into thirds (2 mazorcas de maíz, cortadas en tercios) 2 ears of corn, cut into thirds (2 mazorcas de maíz, cortadas en tercios)
• 2 green plantains, peeled and cut into chunks (2 plátanos verdes, pelados y cortados en trozos) 2 green plantains, peeled and cut into chunks (2 plátanos verdes, pelados y cortados en trozos)
• 1 large onion, diced (1 cebolla grande, cortada en cubitos) 1 large onion, diced (1 cebolla grande, cortada en cubitos)
• 1 green bell pepper, diced (1 pimiento verde, cortado en cubitos) 1 green bell pepper, diced (1 pimiento verde, cortado en cubitos)
• 4 cloves of garlic, minced (4 dientes de ajo, picados) 4 cloves of garlic, minced (4 dientes de ajo, picados)
• 2 tablespoons sofrito (2 cucharadas de sofrito) 2 tablespoons sofrito (2 cucharadas de sofrito)
• 1 tablespoon tomato paste (1 cucharada de pasta de tomate) 1 tablespoon tomato paste (1 cucharada de pasta de tomate)
• 1 teaspoon ground cumin (1 cucharadita de comino molido) 1 teaspoon ground cumin (1 cucharadita de comino molido)
• 1 teaspoon dried oregano (1 cucharadita de orégano seco) 1 teaspoon dried oregano (1 cucharadita de orégano seco)
• 1 bay leaf (1 hoja de laurel) 1 bay leaf (1 hoja de laurel)
• Salt and pepper to taste (Sal y pimienta al gusto) Salt and pepper to taste (Sal y pimienta al gusto)
• Water (Agua) Water (Agua)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 40g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the diced onion, green bell pepper, and minced garlic. Cook until the vegetables are softened.
2. 2.
   Add the sofrito, tomato paste, ground cumin, dried oregano, bay leaf, salt, and pepper to the pot. Stir well to combine the flavors.
3. 3.
   Add the chicken, beef stew meat, and pork shoulder to the pot. Cook until the meats are browned.
4. 4.
   Pour enough water into the pot to cover the meats. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the meats are tender.
5. 5.
   Add the yuca, ñame, plantains, green plantains, and corn to the pot. Continue simmering for another 30 minutes, or until the root vegetables are cooked through.
6. 6.
   Taste the broth and adjust the seasoning if needed.
7. 7.
   Serve the Puerto Rican Style Hot Pot hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Yuca — Make sure to peel the yuca properly, removing the tough outer layer before cutting it into chunks.
• Ñame — Peel the ñame carefully as it can be slippery. Use a sharp knife to remove the skin.
• Plantains — Choose ripe plantains for a sweeter taste or green plantains for a firmer texture.
• Sofrito — You can make your own sofrito by blending together onions, peppers, garlic, cilantro, and culantro. Alternatively, you can find pre-made sofrito in many grocery stores.
• Corn — Use fresh corn for the best flavor. Cut the corn into thirds to make it easier to serve.

Tips & Tricks

• To enhance the flavor of the broth, you can add a ham bone or smoked ham hock while simmering the meats.
• Serve the hot pot with a side of white rice or crusty bread to soak up the delicious broth.
• Feel free to add other root vegetables such as sweet potatoes or malanga to customize the dish to your liking.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Don't forget to remove the bay leaf before serving.

Serving advice

Serve the Puerto Rican Style Hot Pot in individual bowls, making sure to include a variety of meats, root vegetables, and broth in each serving. Garnish with fresh cilantro or parsley for added freshness.

Presentation advice

To make the dish visually appealing, arrange the meats and root vegetables in a colorful and organized manner in each bowl. Pour the flavorful broth over the ingredients, making sure it covers them evenly.