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.
41 K 5/5 (2 reviews)
3 hours 15 min.
Easy
30 people
16 IngredientsLast modified on: January 10th 2018
For 30 people, you will need:
- 1
3 leeks - 2
3 onions - 3
1 lb + 15.7 oz turnip - 4
1 lb + 15.7 oz potatoes - 5
3 lb + 4.8 oz potimarron (Japanese chestnut pumpkin) - 6
2 lb + 10.3 oz beef - 7
3 lb + 2.3 oz chicken breast - 8
12 tablespoons oil - 9 12 tablespoons oil
- 10
12 tablespoons chilli spices - 11
13 lb + 3.3 oz water - 12
7.4 oz tomato paste - 13
6 beefs stock cube - 14
5 lb + 4.5 oz Polenta - 15
salt - 16
pepper
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 1 lb + 15.7 oz turnip, rinse and cut into chunks.
Peel 1 lb + 15.7 oz potatoes, rinse and cut into chunks.
Set aside.
Peel 1 lb + 15.7 oz potatoes, rinse and cut into chunks.
Set aside.
Stage 3 - 8 min.
Stage 4 - 7 min.
Cut 2 lb + 10.3 oz beef and 3 lb + 2.3 oz chicken breast into fairly large dice.
Stage 5 - 15 min.
Pour 12 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 12 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 12 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 13 lb + 3.3 oz water, 7.4 oz tomato paste and 6 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 5 lb + 4.5 oz 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 | 2,190 RDI=840 % | 2,580 RDI=240 % | 3,420 RDI=520 % | 12,930 RDI=650 % | 54,130 RDI: 650 % |
| 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 30 people : 51.05 €
- 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: Chicken nems, How to cook pasta properly, Natural leaven, Potimarron (Japanese chestnut pumpkin) purée, Puff or flaky pastry (pâte feuilletée), ... See them all 132
Polenta
You can get more informations, or check-out other recipes which use it, for example: Firied fillet of sea bream with polenta, Curried polenta, Rata-tart, Polenta with artichokes and mushrooms, Polenta with Mont d'Or, ... See them all 7
Potimarron (Japanese chestnut pumpkin)
Like these other recipes: How to prepare a pumpkin (or potimarron), Potimarron braised in meat jus, Potimarron and Parmesan tart, Duo of slow-cooked pork, Smoky potato and potimarron gratin, ... See them all 13
Other recipes you may also like
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.October 13th 2010370 K 154 50 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty...June 22th 2013277 K4.6 1 hour 45 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).February 21th 2011245 K 24.2 1 hour 7 min.
How to prevent bad breath after eating garlic
The main problem with garlic, is that even a long while after eating it, you often still have the smell on your breath.February 21th 201171 K 24.3
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".October 13th 2010365 K4 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.