Mexican Fire Pot with Peppers and Chili

Preparation (about 35 min):

Cut meat into small cubes, remove peel from garlic and cut into fine slices. Remove the skin from the onion and cut into fine cubes. Drain peeled tomatoes, finely grind with a blender. Remove seeds from peppers, clean, cut into strips. Clean chili, cut into rolls. Drain bean seeds and corn kernels.

Rub off savory and thyme.

Sauté meat with onions and garlic in hot olive oil, add peppers, chilies and sauté. Mix in paprika powder, pour in vegetable soup, bring to a boil, then add bay leaf, thyme, tomato puree and savory, simmer gently for about ten minutes and season with salt.

Add bean seeds and corn kernels, gently simmer for another five minutes, fold in tomato ketchup and season. Arrange dish in a deep plate, garnish with savory and bring to table with pretzel rolls.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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