Mexican Hot Pot with Avocado Crema
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Half Baked Harvest · by Tieghan Gerard★ 4.2 (29)

Mexican Hot Pot with Avocado Crema

NUTRITION · PER SERVING35M COOK
CAL 19%·PRO 57%
CARBS 36G38% OF CAL
7G FIBER22G OTHER8G TOTAL SUGAR
FAT 14G34% OF CAL
3G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Mexican-style hot pot with chicken, hominy, and an avocado crema, served with simmering broth at the table. Hearty and flavorful, with fresh herbs and lime.

mainmexicansoupchickengluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 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
  • 1 pound boneless chicken, very thinly sliced
  • 1 can (14 ounces) hominy, drained
  • steamed white rice
  • cilantro, pickled red onion, radishes, limes, and crumbled queso fresco
  • 1 avocado
  • 1/4 cup plain greek yogurt
  • juice from 1 lime
  • kosher salt
PREP
15M
SODIUM
1301MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.