Page 59 - Harnett Life Spring 2018
P. 59
Puebla Hot-Pot Broth with
Avocado Crema
Prep time: 45 minutes
Cook time: 45 minutes
Servings: 10
Puebla Hot-Pot Broth:
3 tablespoons McCormick Gourmet
Ancho Chile Pepper
2 teaspoons ground cumin
2 teaspoons oregano leaves
2 teaspoons McCormick Smoked
Paprika
1/2 teaspoon McCormick Gourmet
Sicilian Sea Salt
1 tablespoon olive oil
Puebla Hot-Pot Broth with Avocado Crema
1 cup finely chopped white onion
Asian Hot-Pot Broth 1 pound flank steak, thinly sliced 6 cloves garlic, finely chopped
2 containers (32 ounces each)
with Tangy Chili Sauce Simply Asia Lo Mein Noodles, Kitchen Basics Original
Prep time: 15 minutes cooked Chicken Stock
assorted mushrooms, sliced
Cook time: 25 minutes (optional) 1 can (28 ounces) crushed tomatoes
Servings: 10 2 ears fresh corn, shucked and cut
baby bok choy, coarsely
chopped (optional) into 1-inch rounds
Hot-Pot Broth: crunchy Chinese noodles 2 tablespoons lime juice
2 teaspoons vegetable oil (optional)
1 large sweet onion, thinly sliced To make broth: In 6-quart stockpot over Avocado Crema:
2 containers (32 ounces each) 1/2 medium avocado, peeled, pitted
Kitchen Basics Original Beef medium-high heat, heat oil. Add onion; and coarsely chopped
Stock cook and stir until tender, about 3 minutes. 1 cup sour cream
1/4 cup Thai Kitchen Red Curry Stir in beef stock, curry paste, soy sauce, 1 tablespoon lime juice
Paste brown sugar, garlic powder and ginger. 1/4 teaspoon McCormick Gourmet
2 tablespoons reduced sodium soy Bring to boil. Reduce heat to low; cover Sicilian Sea Salt
sauce and simmer 20 minutes. Stir lime juice into 1/4 teaspoon McCormick Garlic
1 tablespoon packed light brown broth before serving. Powder
sugar To make Tangy Chili Sauce: In small
1 tablespoon McCormick Garlic bowl, mix red chili sauce and lime juice. 1 pound boneless skinless chicken
Powder Cover and refrigerate until ready to serve. breast, cut into thin strips
1 teaspoon McCormick Ground To serve, pour broth into heated 6-quart 1 chayote, peeled and cut into
Ginger electric slow cooker or hot pot. Cook steak matchsticks
2 tablespoons lime juice in broth about 2-3 minutes, or until it reaches avocado, chopped (optional)
desired doneness. fresh cilantro, chopped (optional)
Tangy Chili Sauce: Place lo mein noodles in bowls then ladle crunchy tortilla strips (optional)
1/2 cup Thai Kitchen Sweet Red broth and steak over top. Stir in Tangy Chili To make broth: In small bowl, mix chile
Chili Sauce Sauce and top with mushrooms, baby bok pepper, ground cumin, oregano, paprika
3 tablespoons lime juice choy and Chinese noodles, if desired. and salt. Set aside. In 6-quart stockpot
on medium heat, heat oil. Add onion and
garlic; cook and stir until softened. Stir
in chicken stock, crushed tomatoes and
1/2 of seasoning mixture. Bring to boil.
Reduce heat to low; simmer 20 minutes,
adding corn during last 10 minutes of
cooking. Remove corn to plate. Stir lime
juice into broth.
To make Avocado Crema: In food
processor on high speed, process avocado,
sour cream, lime juice, salt and garlic
powder until smooth. Transfer to bowl;
cover. Refrigerate until ready to serve.
Coat chicken strips with remaining
seasoning mixture.
To serve, pour broth into heated
6-quart electric slow cooker or hot pot.
Cook chicken and chayote in broth 4-5
minutes, or until cooked through, stirring
occasionally.
Ladle broth with cooked chicken and
vegetables into individual bowls. Top with
Avocado Crema and avocado, fresh cilantro
Asian Hot-Pot Broth with Tangy Chili Sauce and tortilla strips, if desired.
