{mexican hot pot}

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M O N D A Y // back to work after 10 days of Spring Break. It’s bittersweet. I’m craving my routine + schedule, but feel like just one more day would sure be nice lol. Anyone else with me? And the rain in the forecast, I can’t. But it gives me a reason to share this soup recipe I’ve been saving…..

I’m sure by now we are all familiar with Pho.  That shit is delish.  And the Pho restaurant closest to us is called Pho King.  So, depending on how you pronounce Pho (“fuh”), the name of the restaurant if kinda fun to say.  Fuh-king.

Anyway, if you dig Pho, then you’ll dig this!  A hot pot is traditionally a Chinese soup containing Asian ingredient.  It’s prepared at the dinning table in a simmering pot of soup stock.  While the stock is simmering, ingredients are added.  Like, thinly sliced meats + veggies + seafood.  Then ladled over noodles, like Pho.

Sounds good huh?

Then you throw a mexican twist and ladle over rice.  Boom!  You’ve got a mexican hot pot.

Bay devoured this soup!  My Mom (the official taste tester) gave it a thumbs up.  So, it’s basically a keeper.  And a sharer.

This hot pot would be a fun dish to make for company.  Especially picky eaters.  Each soup bowl can be customized with favorite toppings.

I’m BIG on toppings.  The more the merrier.  Bay just a little cotija + lime and she’s good to go.

And you can’t forget the avocado crema.  OMG.  Crema is my jam.  Stir it in last-minute and you’ll be a happy camper.

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I was finally able to give my Martha Stewart cookware a run for it’s money.  Best gift ever.  Thanks Mom!!!

Here’s what you’ll need:

2 tablespoons olive oil

  • 4 tomatillos, husked + halved
  • 1 white onion, quartered
  • 2 cloves garlic
  • 1 can (14 oz) whole peeled tomatoes
  • 6 cups chicken stock
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • salt + pepper
  • 1 lb boneless skinless chicken breast, thinly sliced
  • 1 can (14 oz) hominy, drained

Avocado Crema

  • 1 avocado
  • 1/4 cup greek yogurt
  • 1 lime, juiced
  • salt

Toppings:

  • cilantro
  • jalapeno
  • radish
  • lime
  • cotija cheese
  • rice

Here’s what you do:

Preheat boiler to high.  Line a baking sheet with foil.  Toss together tomatillos + onion + garlic + olive oil.

Broil till charred about 10 minutes, but keep an eye on it.  All ovens are different.

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Once cooled, add to food processor and blend till smooth.

In a large pot add pureed tomatillos + stock + chili powder + cumin + oregano.  Season with salt + pepper.  Bring to a boil then reduce heat to low and simmer for 20 minutes.

Combine all ingredient for the avocado crema in the food processor.  Pulse till smooth.  Place in the fridge till ready to serve.

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Have all your toppings prepped and ready to rock and roll.

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When ready to serve, add chicken + hominy to the broth.  Allow chicken to cook.  This takes about 5 minutes.

Add rice to bowls.  I used TJ’s brown rice.

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Ladle soup over the rice.

Add your desired toppings

ENJOY!

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Recipe cred: Half Baked Harvest

I’ll admit, I was a little weirded out by adding raw chicken to the soup.  Not sure why.  I contemplated using a shredded rotisserie.  Swear!  But, thank god I didn’t.  This recipe wouldn’t have been the same and I think the rotisserie would have dried out.

I can’t wait to play around with this recipe and make a more traditional Chineese style hot pot.

And as always, pretty please send me a pic.  DM.  Message.  Comment, if you try it out and love it!  Makes my day 🙂

xoxo stacyb

4 thoughts on “{mexican hot pot}

  1. Pingback: {april in review} | xoxostacybdotcom

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