Portuguese Style Pork And Chorizo Stew Recipes

Steps:

• In a large pot or sauté pan, heat the oil over medium heat. Add the onion and garlic and cook until the onion begins to wilt, about 3 minutes. Crumble the chorizo into the pan and cook, stirring occasionally, until it begins to firm, about 2 minutes. Stir in the tomato paste, bay leaf, wine, and water and bring to a boil. Cover partially and cook until the liquid is reduced and the mixture is saucy, 5 minutes.
• Add the shellfish to the pan, cover all the way, and cook until the shells open and their meat is slightly firm, about 5 minutes. Discard any shellfish that fail to open, then serve right away.

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.

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.

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.