Portuguese Style Pork And Chorizo Stew Recipes

PORTUGUESE-STYLE PORK AND CHORIZO STEW

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

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 STEW WITH CUMIN(PORTUGAL)

Steps:

• Marinate pork in mixture of cumin, garlic, bayleaf, salt, pepper, wine and lemon juice.
• Marinate for 6 hours.
• Remove pork from marinade and reserve liquid.
• Saute in oil, onion and pork until pork is browned.
• Add marinade and bring to a simmer.
• Simmer 30 minutes add water or stock if necessary to keep it moist. Scatter with olives and serve with lemon wedges.

PORTUGUESE CHOURICO STEW

Steps:

• Heat a Dutch oven over medium-high heat. Saute chourico, onion and garlic until onion is tender. Stir in tomato sauce, water and potatoes. Season with red pepper and paprika. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, or until potatoes are tender. Stir in green beans, and simmer 5 to 10 minutes, or until heated through.

PORTUGUESE PORK & CLAM STEW

Steps:

• Heat 2 tablespoons olive oil in a pot and brown pork in bunches. Set aside.
• Add the onion to the pan and cook for 4 minutes, add garlic, chili, paprika.
• and bay leaves and cook for three more minutes. Then stir in tomatoes, wine and stock and bring to the boil.
• Add the pork and chopped chorizo and cook covered for 45 minutes until the pork is tender.
• Add the clams then cover and cook for 5 minutes more until clams open. Stir coriander through stew and serve immediately with rice.