Traditional Portuguese Cozido Recipe: Easy One-Pot Meal
Warm your soul with this authentic Cozido. Tender meats and fresh greens simmered to perfection. Ready to cook like a Portuguese pro? Grab your pot and start now!
Pork Recipes
202.2k views
You’ll Love This Traditional Portuguese Cozido Recipe: Easy One-Pot Meal
The ultimate Portuguese Cozido a Portuguesa, a legendary traditional Portuguese boiled meal that defines comfort. This hearty meat and vegetable stew features tender beef, succulent pork, and smoky chouriço. Perfectly balanced with earthy cabbage and root vegetables, it's a rustic masterpiece. Experience the authentic aroma and rich textures of Portugal's most iconic family dish.
Ingredients
1/2 lb (227g) beef chuck1/2 lb (227g) pork spare ribs1/2 lb (227g) pig’s forefoot1/2 lb (227g) pig ear(s)1/2 (approx. 700g) chicken1/2 lb (227g) bacon (toucinho)1 chouriço sausage1 black pudding (morcela)1 flour (farinheira) sausage6 medium sized potatoes3 turnips1 Portuguese cabbage3 carrotsSalt (to taste)2 cups (400g) cooked rice (optional)
Equipment:
Large saucepan or Dutch ovenMedium saucepanTongsLarge platter for servingSharp knifeCutting boardFork (for pricking sausages)
Directions
- Boil the beef and chicken in a large saucepan with plenty of water seasoned with salt.
- In another saucepan boil the pork meats, seasoned also with salt.
- Once the meats are cooked, keep them in a hot place and use half of the water used to boil the beef to cook the vegetables and the sausages, placing first the sausages, the potatoes, the turnips and the carrots.
- Add the cabbage just before the other vegetables are ready so that the cabbage does not overcook.
- Prick the sausages with a fork or toothpick before placing them in the saucepan to prevent bursting.
- Cut the meats into serving pieces and slice the sausages into rounds.
- Serve the meats and vegetables together, accompanied by rice and a full-bodied red wine if desired.
Credit: Paula
Nutritional Facts (Per Serving)
Calories
740 kcal
Fat
48 g
Carbs
32 g
Protein
44 g
Comments (15)
Julie
I love cozido. I do make a difference I don't have the pig feet or the pig ears I don't like turnips or cabbage some mine is simple just potatoes and meat and the greens and I forgot the vegetables.
reply
3 Years ago, Wednesday, November 8, 2023
Paul Santos
I also make a simpler version, without pigs ears and feet, Marcela and farinheira.
I do love it with everything, but because of kids, grandchildren and a non-Portuguese wife, I have to keep everyone happy!!
Thanks for the great recipes.
I do love it with everything, but because of kids, grandchildren and a non-Portuguese wife, I have to keep everyone happy!!
Thanks for the great recipes.
3 Years ago, Sunday, April 2, 2023
Tuga Pops
Thank you Paul, I get it trust me, you should always add or remove to taste, some stuff is not for everyone.
3 Years ago, Sunday, April 2, 2023
Joanne
I always do this in a pressure cooker and comes out delicious and all the the juices I make a delicious soup
3 Years ago, Tuesday, January 31, 2023
Gus Dasilva
Do you cook everything together in the pressure cooker? Thanks
3 Years ago, Sunday, May 7, 2023
Tuga Pops
Sorry Joanna, been extremely busy today. Chuck, flank, shank, brisket, rump and round are all good.
4 Years ago, Sunday, May 15, 2022
Duarte
My mother used to make this in a big pot and add macaroni to cook along with everything else. That way, she would take out the meat and vegetables and still have a delicious soup.
4 Years ago, Sunday, April 10, 2022
Frederick Souza
This meal is typically made in the hot springs of the Furnas by placing it in a large container and then lowering it in its pot into the holes that have been dug expressly for this purpose where it steam cooks for approximately 6 hours. To best achieve the same result, I would suggest cooking this in a crock pot and layering the items so that the potatoes are on the bottom, the meats next and the cabbages next, and then use the high setting for 4 hours, or the low setting for 8 hours.
4 Years ago, Saturday, January 8, 2022
Lorie
Yes the sulfur pits in Furnas, San Miguel were the ovens for the restaurants- brings back tasty memories.. of course with Portuguese fresh bread and vino…
4 Years ago, Sunday, April 10, 2022