How to make Portuguese bean stew with chouriço recipe.
|Preparation time||15 min|
|Cooking Time||1 h|
|Ready In||1 h 15 min|
|Level of Difficulty||Easy|
3 Smoked Ham Hocks1 Large chouriço (any brand), cut into bite-size pieces1 19oz can of kidney beans (or to taste)1 cup (uncooked) macaroni (add more or less at your discretion)2 medium-sized potatoes, peeled and cut into bite size pieces1 white round onion, diced2 large carrots, peeled and chopped into bite size pieces3 cloves garlic, crushed1 bunch of cilantro or parsley2 bay leaves1 tablespoon of tomato paste 1 fourteen oz. can Stewed Tomatoes1 fourteen oz. can chicken stockSalt and PepperWater (to taste) Get Portuguese ingredients
- The most important part of this stew is the ham hock stew stock base it’s started with. This provides the dish with its “porky”, slightly smoky signature.
- Begin by placing the 3 ham hocks, 1 bay leaf and the chopped cilantro in the pot, then add the can of chicken or beef stock and just just enough water to cover the ham hocks.
- Bring to a boil, then reduce to simmer for approximately 2-1/2 hours, covered to prevent evaporation. (Note that this is a stock-making process, so you don’t put all the ingredients in from the start, as they’ll obviously over-cook and become mush).
- Prepare the cut-up Portuguese Sausage by frying them until slightly browned, then place on paper towel to drain oil…
- Notice the rich brown color and the porky aroma! Fish out the now-tender ham hocks and place them on a cutting board, let them cool, then remove the meat from bone with a fork and knife and discard the bone…
- Now you begin throwing everything else into the pot of what you have now is essentially ham hock stock, enhanced by the bay leaves and cilantro.
- Add the pulled ham hock meat (including the fat if you like it even more decadently tasty), kidney beans, chouriço, uncooked macaroni, potatoes, chopped onions, carrots, crushed garlic, the other bay leaf and stewed tomatoes (don’t add the tomato paste yet), then add enough water to cover, and let it simmer for about another hour, stirring occasionally.
- Finish it by stirring in the tomato paste.
- Adjust with salt and pepper to taste, then ring the bell for dinner and enjoy!
- Garnish each bowl with a sprig of cilantro or parsley and serve with your favorite bread.
Pat Sousa Skillman
I agree with the comment regarding using parsley. I never tasted cilantro until I ate Mexican food. It taste soapy to me. Don’t care for it. My mother always used parsley.
1 year ago, Thursday, January 13, 2022
Portuguese people dont used cilantro. Only Parsley. Yours taste is already ruin because of cilantro. The taste isn't right. Parsley is property and Portuguese culture only.
2 years ago, Friday, November 12, 2021
You might also like:
Pasta is a popular dish made from unleavened dough of wheat flour, water, and sometimes eggs.
How to make Portuguese tomato rice with Nancy from DIYwithnancyg, Portuguese tomato rice is a great side dish.
How to make 1 loaf of Portuguese sweet bread, also known as Massa Sovada, is a traditional and beloved baked treat that originates from Portugal.