How to make Mexican Hot Pot -

National soup of Mexico with assorted vegetables and mutton cubes.

Sanjeev Kapoor

This recipe is from the book Any Time Temptations.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Refined flour (maida) (मैदा)

Cuisine : Mexican

Course : Soups

Mexican Hot Pot

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


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. 

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.