PORTUGUESE-STYLE PORK AND CHORIZO STEW
A wonderful stew -- just add some crusty bread to mop up the juices. From Allrecipes UK
Provided by Daily Inspiration S
Categories Pork
Time 1h35m
Number Of Ingredients 15
Steps:
- 1. Begin by heating your pan over medium to high heat and add some oil. Add the pork and brown all over. Remove with a slotted spoon and set aside. Add the onions and cook until translucent. Add the garlic and cook gently for a few minutes.
- 2. Add the chorizo, potatoes and paprika. Stir well for a few minutes. Add the sherry, stock and wine and bubble for a minute.
- 3. Return the pork to the pot and add all the other ingredients. Bring to the boil and simmer, covered, until pork is tender, about 1 hour. Remove the lid towards the end to thicken the sauce. Would also be easily adapted for a slow cooker.
PORTUGUESE-STYLE PORK AND CHORIZO STEW - PRESSURE
This is a pressure cooker version of a slow cooker recipe (https://www.justapinch.com/recipes/main-course/pork/portuguese-style-pork-and-chorizo-stew.html). Also, I used pork loin chops instead of the preferred pork shoulder because it was in our freezer. Either way, the Portuguese know how to stretch an expensive ingredient...
Provided by Kathy Lipin
Categories Pork
Time 40m
Number Of Ingredients 15
Steps:
- 1. Begin by heating your pan over medium to high heat (Saute function) until "Hot". Add 1 tablespoon olive oil and wait until it shimmers.
- 2. Add the pork in one layer (if more, do 2 batches), and brown all over. Remove with a slotted spoon and set aside.
- 3. (If the pot seems dry, add another tablespoon of oil and wait until it shimmers.) Add the onions and cook until transparent.
- 4. Add the garlic and cook gently for 30 seconds.
- 5. Remove onion and garlic to set on top of browned pork.
- 6. Add the chouriço (or chorizo), potatoes and paprika. Stir well for a few minutes.
- 7. Add the dry sherry, chicken stock and dry red wine and allow to bubble for a minute. Use a spatula to deglaze the bottom of burned on bits.
- 8. Return the pork and onions/garlic to the pot, and add the drained lima beans, dried oregano, tomato puree and the can of diced tomatoes on top. DO NOT STIR. (It is important that the tomato puree and diced tomatoes stay as far away from the bottom of the pot.)
- 9. Secure lid of electric pressure cooker, and select button for Pressure cooking. Adjust time to 8 minutes (for 3/4-inch thick pork loin chops) or 50 minutes (for 2" chunks of pork shoulder).
- 10. Allow pressure to release naturally for 12 minutes, then do a quick release, as per your manual.
- 11. Remove pork loin chops with tongs, and slice into large chunks. Return chunks to pot. Stir.
PORK AND CHORIZO STEW
This dish is very flavorful and satisfying on a cool night or for a family gathering.
Provided by Stephanie Rudy
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. Peel and chop the onion and garlic. Cut Chorizo into bite size pieces. Cut tomatoes into quarters. Cut potatoes into bite size pieces. Chop parsley and set parsley and tomatoes aside. Cut pork into bite size pieces.
- 2. Salt and pepper pork. Heat olive oil in a large heavy-bottomed frying pan or rice pot. Brown pork and set aside. In the same pan where you browned the chops, saute the onion and garlic until translucent. Add the sausage and continue to cook, browning the sausage. Add potatoes saute for 10 minutes.
- 3. Add wine and let cook for a few minutes. Add broth bring to a boil (Make sure there is enough liquid to keep the stew from burning, but not enough to make it too soupy). Add tomatoes, beans, parsley, bay leaf and seasonings stir. Return the pork to the pan. Adjust salt, if needed. Cover and simmer on medium low heat for 30-45 min until potatoes are tender. Serve with rice and french bread.
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