Puebla Hot Pot Broth with Avocado Crema
By: Club House Kitchens
Made With:
Gather friends for a celebration of Central Mexico with this spiced cooking broth featuring Ancho Chili Pepper and Cumin. Guests can dip thinly sliced chicken and corn on the cob into hot broth to quickly cook. Then create bowls with additional broth, vegetables and garnishes like queso fresco. Drizzle with a tangy Avocado Crema for a cool finish.
Gather friends for a celebration of Central Mexico with this spiced cooking broth featuring Ancho Chili Pepper and Cumin. Guests can dip thinly sliced chicken and corn on the cob into hot broth to quickly cook. Then create bowls with additional broth, vegetables and garnishes like queso fresco. Drizzle with a tangy Avocado Crema for a cool finish.
Key products
Instructions
Instructions
- For the Broth, mix seasonings in small bowl. Set aside. Heat oil in 6-quart (5.7 L) stockpot on medium heat. Add onion and garlic; cook and stir until softened. Add chicken stock, crushed tomatoes and 1/2 of the seasoning mixture. Bring to boil. Reduce heat to low; simmer 20 minutes, adding corn during last 10 minutes of cooking. Remove corn to a plate. Stir lime juice into broth.
- Meanwhile, for the Avocado Crema, place all ingredients in food processor. Process on high speed until smooth. Transfer to bowl; cover. Refrigerate until ready to serve.
- Coat chicken strips with remaining seasoning mixture; place on plate. Place chayote on a separate plate. Place garnishes in bowls.
- To serve, pour broth into 6-quart (5.7 L) electric hot pot or preheated slow cooker. Allow guests to cook chicken and chayote in broth as desired. (Chicken should be cooked about 4 to 5 minutes or until cooked through and an internal temperature of 165°F (74°C) is reached, stirring occasionally.)
- Let each guest customize their own bowl. Ladle some broth with cooked chicken and vegetables into individual bowls. Top with garnishes and Avocado Crema as desired.
