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.
57 K 5/5 (2 reviews)
3 hours 15 min.
Easy
20 people
16 IngredientsLast modified on: January 10th 2018
For 20 people, you will need:
- 1
2 leeks - 2
2 onions - 3
600 g turnips - 4
600 g potatoes - 5
1 kg potimarron (Japanese chestnut pumpkin) - 6
800 g beef - 7
800 g chicken breast - 8
8 tablespoons oil - 9 8 tablespoons oil
- 10
8 tablespoons chilli spices - 11
4 litres water - 12
140 g tomato paste - 13
4 beefs stock cube - 14
1 kg 600 g polenta - 15
salt - 16
pepper - Total weight: 10,630 grams
Change measures:
Times for this recipe
Preparation: 55 min.
Cooking: 2 hours 25 min.
All in all: 3 hours 15 min.
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 600 g turnips, rinse and cut into chunks.
Peel 600 g potatoes, rinse and cut into chunks.
Set aside.
Peel 600 g potatoes, rinse and cut into chunks.
Set aside.
Stage 3 - 8 min.
Stage 4 - 7 min.
Cut 800 g beef and 800 g chicken breast into fairly large dice.
Stage 5 - 15 min.
Pour 8 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 8 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 8 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 4 litres water, 140 g tomato paste and 4 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 1 kg 600 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 | 1,460 RDI=560 % | 1,720 RDI=160 % | 2,280 RDI=350 % | 8,620 RDI=430 % | 36,090 RDI: 430 % |
| 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 % |
How much will it cost?
- For 20 people : 34.05 €
- 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)
Water
Like these other recipes: Confit of carrots with bacon, Mustard baps, Bacon rolls, Couscous, Rum babas, ... See them all 137
Polenta
You can get more informations, or check-out other recipes which use it, for example: Curried polenta, Polenta parmentier, Polenta with spinach and soft-poached egg, Polenta with artichokes and mushrooms, Rata-tart, ... See them all 7
Potimarron (Japanese chestnut pumpkin)
Like these other recipes: Potimarron and celeriac autumn soup, Potimarron and leek soup, How to prepare a pumpkin (or potimarron), Pumpkin (or potimarron) soup, Potimarron (Japanese chestnut pumpkin) purée, ... See them all 13
Chicken breast
Like these other recipes: Paella, Tex-Mex chicken burger, Chicken and avocado bagels, Chicken pie, Chinese style chicken, ... See them all 29
Other recipes you may also like
Black sesame flan
Here's a very original flan recipe: the addition of black sesame paste to the mixture gives it an amazing taste and color. July 30th 202341 K 1 hour 35 min.
Crunchy salad
Crunchy vegetables, pine nuts and rice with a rémoulade dressing. April 3rd 2011161 K 14.6 40 min.
Paté en croute (terrine in a pie crust)
The French classic "Paté en croute" is a terrine of different meats layered and baked in a pie crust. There are many recipes which vary the kind of meat and the seasonings. This is my version with pork, veal and chicken, which is not too difficult, though it does entail quite a lot of work. September 7th 2018232 K 134.2 6 hours 50 min.
Savoury mini-madeleines with 2 cheeses
These moist-textured savoury madeleines have a delicious combination of 2 cheeses: Cheddar and Parmesan. They make an ideal aperitif snack. May 8th 201699 K4.4 40 min.
Cramique
Cramique is a kind of brioche from Belgium and northern France, made with raisins and pearl (or nib) sugar. It is traditionally served sliced with butter and jam. September 12th 2018103 K 13 hours 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-19)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.