Taos hotpot


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.
47 K 5/5 (2 reviews)
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Last modified on: January 10th 2018
For 10 people, you will need:

Change to the quantities for:
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.
Taos hotpot
Prepare and finely chop 1 leek.

Prepare and finely chop 1 onion.

Set aside.

Stage 2 - 10 min.
Taos hotpot
Peel 300 g turnips, rinse and cut into chunks.

Peel 300 g potatoes, rinse and cut into chunks.

Set aside.

Stage 3 - 8 min.
Taos hotpot
Prepare 500 g potimarron (Japanese chestnut pumpkin) and cut into chunks.

Set aside.

Stage 4 - 7 min.
Taos hotpot
Cut 400 g beef and 400 g chicken breast into fairly large dice.

Stage 5 - 15 min.
Taos hotpot
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
Taos hotpot
Set aside the meat.

Stage 7 - 2 min.
Taos hotpot
Add 4 tablespoons oil to the pan and when hot, add the chopped onion.

Cook for 2 minutes, stirring frequently.

Stage 8 - 3 min.
Taos hotpot
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.
Taos hotpot
Add 2 litres water, 70 g tomato paste and 2 beefs stock cube, and mix these in.

Stage 10 - 5 min.
Taos hotpot
Bring to the boil.

Stage 11 - 2 hours
Taos hotpot
Cover, turn the heat down to its lowest and leave to cook for at least 2 hours.

Stage 12 - 10 min.
Taos hotpot
Shortly before serving, prepare 800 g polenta.

Stage 13
Taos hotpot
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 recipe730 RDI=280 %860 RDI=80 %1,140 RDI=170 %4,310 RDI=220 %18,040 RDI: 220 %
Per 100 g10 RDI=5 %20 RDI=2 %20 RDI=3 %80 RDI=4 %340 RDI: 4 %
Per person70 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
How much will it cost?
  • For 10 people : 17.05 €
  • Per person : 1.75 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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