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Taos hotpot

This hotpot inspired by a stay in Taos (New Mexico) is a mix of different meat and vegetables cooked long and slow, served with polenta.

The preparation is rather long, as is the cooking time, but it reheats very well.

46 K 5/5 (2 reviews)

3 hours 15 min. difficulté

Easy

17.05 €

10 people

16 Ingredients

Last modified on: January 10^th 2018

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For 10 people, you will need:

1 1 leek
2 1 onion
3 300 g turnip
4 300 g potatoes
5 500 g potimarron (Japanese chestnut pumpkin)
6 400 g beef
7 400 g chicken breast
8 4 tablespoons oil
9 4 tablespoons oil
10 4 tablespoons chilli spices
11 2 litres water
12 70 g tomato paste
13 2 beefs stock cube
14 800 g polenta
15 salt
16 pepper
Total weight: 5,315 grams

Change to the quantities for:

5 people 10 people 20 people 30 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 55 min.

Cooking: 2 hours 25 min.

All in all: 3 hours 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 15 min.

Prepare and finely chop 1 leek.

Prepare and finely chop 1 onion.

Set aside.

Stage 2 - 10 min.

Peel 300 g turnip, rinse and cut into chunks.

Peel 300 g potatoes, rinse and cut into chunks.

Set aside.

Stage 3 - 8 min.

Prepare 500 g potimarron (Japanese chestnut pumpkin) and cut into chunks.

Set aside.

Stage 4 - 7 min.

Cut 400 g beef and 400 g chicken breast into fairly large dice.

Stage 5 - 15 min.

Pour 4 tablespoons oil into a large casserole or stewpot on high heat.

When really hot, fry the meat rapidly until browned, starting with the chicken, then the beef.

Stage 6

Set aside the meat.

Stage 7 - 2 min.

Add 4 tablespoons oil to the pan and when hot, add the chopped onion.

Cook for 2 minutes, stirring frequently.

Stage 8 - 3 min.

Tip in all the vegetables and meats, add 4 tablespoons chilli spices, salt and pepper, then stir well.

Cook for 2 or 3 minutes like this, stirring frequently.

Stage 9 - 2 min.

Add 2 litres water, 70 g tomato paste and 2 beefs stock cube, and mix these in.

Stage 10 - 5 min.

Bring to the boil.

Stage 11 - 2 hours

Cover, turn the heat down to its lowest and leave to cook for at least 2 hours.

Stage 12 - 10 min.

Shortly before serving, prepare 800 g polenta.

Stage 13

Bring both the hotpot and the polenta pan straight to the table, so that everyone can help themselves to polenta first, then spoon the vegetables, meat and cooking juices on top.

Remarks

Taos hotpot, like any slow-cooked dish, can be reheated and served again several times - it just gets better every time. As the quantities are mostly for guidance, do adapt it to suit whatever vegetables or meat you have handy.

Keeping: Several days in the fridge in a sealed container. Freezes very well.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	730 RDI=280 %	860 RDI=80 %	1,140 RDI=170 %	4,310 RDI=220 %	18,040 RDI: 220 %
Per 100 g	10 RDI=5 %	20 RDI=2 %	20 RDI=3 %	80 RDI=4 %	340 RDI: 4 %
Per person	70 RDI=30 %	90 RDI=8 %	110 RDI=20 %	430 RDI=20 %	1,800 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Gluten

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