{soups-salads-and-salad-dressings} mexican hot pot with avocado crema

 

mexican hot pot with avocado crema

by halfbakedharvest

COURSE: main course

CUISINE: american, mexican

KEYWORD: chicken dinner, easy recipe, one pot meal

Traditionally hot pot is a Chinese soup consisting of simmering Asian flavored broth served at the dinner table. While the broth simmers, add different ingredients like meats and veggies, which cook up right at the table. This is my Mexican version!

 prep time 15 minutes

 cook time 20 minutes

 total time 35 minutes

 servings 6 servings

 calories 310 kcal

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 4 tomatillos, husked and halved
• 1 onion, quartered
• 2 cloves garlic, skin on
• 1 can (14 ounces) whole peeled tomatoes
• 6 cups Kitchen Basics Chicken Stock
• 1 tablespoon McCormick Chili Powder (organic or traditional)
• 2 teaspoons McCormick Ground Cumin
• 2 teaspoons McCormick Dried Oregano
• kosher salt and pepper

ADD IN'S

• 1 pound boneless chicken, very thinly sliced
• 1 can (14 ounces) hominy, drained
• steamed white rice

GARNISHES

• cilantro, pickled red onion, radishes, limes, and crumbled queso fresco

AVOCADO CREMA

• 1 avocado
• 1/4 cup plain greek yogurt
• juice from 1 lime
• kosher salt

INSTRUCTIONS

1. 1. Preheat the broiler to high. On a baking sheet, toss together the olive oil, tomatillos, onion, and garlic. Transfer to the oven and broil 3-5 minutes or until charred. Remove the skins from the garlic. Add everything to a blender. Add the tomatoes and puree until smooth. 

   3. Set a large pot over medium heat. Add the tomato puree, chicken stock, chili powder, cumin, and oregano. Season with salt and pepper. Bring the broth to a boil, then reduce the heat to low and simmer 15-20 minutes. 

   4. Meanwhile, make the crema. Combine all ingredients in a food processor and pulse until smooth. Season with salt. 

   5. Arrange the chicken in a bowl. Set your toppings out in separate bowls. 

   6. When ready to serve, add the chicken and hominy to the broth and cook 5 minutes or until the chicken is cooked through. Add rice to bowls, if using. Ladle the chicken and broth over the rice. Have everyone top each bowl as desired. 

Source: Half-Baked Harvest

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Rhonda in MO

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Posted by: Rhonda Gray <ronkaygray66@gmail.com>

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