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.
52 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
4 cups turnips - 4
4 cups potatoes - 5
6 1⁄3 cups potimarron (Japanese chestnut pumpkin) - 6
5 cups beef - 7
6 cups chicken breast - 8
12 tablespoons oil - 9 12 tablespoons oil
- 10
12 tablespoons chilli spices - 11
25 cups water - 12
1 cup tomato paste - 13
6 beefs stock cube - 14
10 cups 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 4 cups turnips, rinse and cut into chunks.
Peel 4 cups potatoes, rinse and cut into chunks.
Set aside.
Peel 4 cups potatoes, rinse and cut into chunks.
Set aside.
Stage 3 - 8 min.
Stage 4 - 7 min.
Cut 5 cups beef and 6 cups 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 25 cups water, 1 cup 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 10 cups 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: "Buttonhole" quail eggs, How to cook pasta properly, Mushroom velouté, Toffee apple upside-down cake, Bacon rolls, ... See them all 136
Polenta
You can get more informations, or check-out other recipes which use it, for example: Curried polenta, Polenta with spinach and soft-poached egg, Polenta with artichokes and mushrooms, Polenta with Mont d'Or, Firied fillet of sea bream with polenta, ... See them all 7
Potimarron (Japanese chestnut pumpkin)
Like these other recipes: Duo of slow-cooked pork, Potimarron braised in meat jus, Stuffed pumpkin gratin, Potimarron (Japanese chestnut pumpkin) purée, Mixed vegetable curry, ... See them all 13
Beef
Like these other recipes: Upside-down Parmentier, Home-made doner kebab, Two-stage beef chuck , How to cook red meat properly, Boeuf (beef) bourguignon, ... See them all 10
Other recipes you may also like
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc. August 3rd 2013866 K 44.7 55 min.
Nicholas's fish
This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish. February 21th 2011255 K4.8 60 min.
Lille style chicken
Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants. May 10th 2023368 K3.8 50 min.
Moussaka
Here is my personal version of this famous recipe from the eastern Mediterranean. It's a kind of gratin, made with layers of aubergines, cooked meat with tomatos and bechamel sauce with cheese. August 1st 2011386 K 14 2 hours 55 min.
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 2010388 K 154 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)
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.