This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
59 K 5/5 (2 reviews)
3 hours 15 min.
Easy
17.05 €
10 people
16 IngredientsLast 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.
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.
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 % |
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)
Water
Like these other recipes: Lemon and lime custard tart, How to seal a terrine or casserole dish, Paella, Quince compote, Provençal braised carrots, ... See them all 138
Polenta
You can get more informations, or check-out other recipes which use it, for example: Polenta with artichokes and mushrooms, Polenta with Mont d'Or, Polenta with spinach and soft-poached egg, Firied fillet of sea bream with polenta, Rata-tart, ... 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 leek soup, Potimarron (Japanese chestnut pumpkin) purée, Duo of slow-cooked pork, ... See them all 13
Chicken breast
Like these other recipes: Vol-au-vent, Beetroot and fried chicken salad, Greek salad with chicken, Chicken fillets with cancoillotte sauce, Chilli chicken and spinach gratin, ... See them all 30
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025354 K5 1 hour 15 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011326 K3.8 25 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012796 K 43 25 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way. December 23th 2017579 K5 2 days 16 hours 30 min.
Leek and potato soup
A classic of French family cooking. October 3rd 2010501 K5 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
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.