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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.
The preparation is rather long, as is the cooking time, but it reheats very well.
63 K 5/5 (2 reviews)505505
Last modified on: January 10th 2018
For 10 people, you will need:
- 1
1 leek - 2
1 onion - 3
300 g turnips - 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
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 2 - ⌛ 10 min.
Peel 300 g turnips, rinse and cut into chunks.
Peel 300 g potatoes, rinse and cut into chunks.
Set aside.
Peel 300 g potatoes, rinse and cut into chunks.
Set aside.
Stage 3 - ⌛ 8 min.
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.
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.
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.
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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 13 g RDI=21 % | 16 g RDI=6 % | 21 g RDI=29 % | 81 kcal RDI=4 % | 340 kJ RDI=4 % |
| Per person | 73 g RDI=113 % | 85 g RDI=32 % | 114 g RDI=156 % | 430 kcal RDI=22 % | 1,804 kJ RDI=22 % |
| Whole recipe | 731 g RDI=1,125 % | 859 g RDI=324 % | 1,140 g RDI=1,563 % | 4,309 kcal RDI=215 % | 18,044 kJ RDI=215 % |
How much will it cost?
For 10 people
17.05 €
Per person
1.75 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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