How to make Mexican Hot Pot -
National soup of Mexico with assorted vegetables and mutton cubes.
This recipe is from the book Any Time Temptations.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Refined flour (maida) (मैदा)
Cuisine : Mexican
Course : Soups
For more recipes related to Mexican Hot Pot checkout Chicken Noodle Soup, Shredded Hot And Sour Soup, Creamy Chicken And Onion Soup, Chicken Spinach Soup . You can also find more Soups recipes like Roasted Pumpkin And Walnut Soup Broccoli & Cheese Soup Thai Hot and Sour Soup Cream of Lauki Soup
Mexican Hot Pot Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve :
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mexican Hot Pot Recipe
Boneless chicken cut into 1 inch cubes 200 grams
Refined flour (maida) 3 tablespoons
Red kidney beans (rajma) soaked overnight 1/4 cup
Salt to taste
Onions 2 medium
Oil 3 medium
Garlic finely chopped 4-5 cloves
Mutton stock 6 cups
Potato cut into ½ inch cubes 1 medium
Tobasco sauce 1 teaspoon
Almonds 6 cups
Paprika powder 1 teaspoon
Dried thyme 1/4 teaspoon
Tomatoes seeded and cut into 1/2 inch cubes 2 medium
Green capsicum cut into ½ inch cubes 1 medium
Black pepper powder 1/4 teaspoon
Method
Step 1
Dust the mutton cubes with refined flour and keep aside. Drain the kidney beans, add three fourth cup water and salt and pressure cook till pressure is released five to six times (five to six whistles).
Step 2
Finely chop one onion and cut the other into half inch cubes. Heat two tablespoons of oil in a deep non stick pan.
Step 3
Add garlic and chopped onion and sauté until light brown. Add mutton and sauté until nicely browned. Add mutton stock and bring to a boil. Add the kidney beans and simmer until the mutton is three fourth cooked.
Step 4
Add the potato and simmer for ten minutes. Add Tabasco sauce, paprika powder and thyme and simmer for a minute. Add the tomatoes and simmer for five more minutes. Remove from the heat. Check if the mutton is cooked.
Step 5
In a separate frying pan sauté the capsicum and onion cubes in the remaining oil and add to the soup. Season with salt and pepper powder and serve hot.
Nutrition Info
Calories : 6104 Kcal
Carbohydrates : 176.1 gm
Protein : 255 gm
Fat : 486.9 gm
Other : 0
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