Sam's Portuguese-style pork and chorizo stew

    1 hour 20 min

    I use my cataplana to cook this dish, however, you can achieve the same results in a casserole dish. Wonderful and warming stew made with pork, chorizo, tomato and butter beans. Serve with crusty bread to mop up the juices.

    Samantha's Supper

    Kent, England, UK
    186 people made this

    Serves: 2 

    • olive oil
    • 500g pork, cut into large cubes
    • 1 large or 2 medium onions, diced
    • 2 cloves garlic, roughly chopped
    • 1 chorizo sausage, peeled and sliced
    • 2 or 3 potatoes, peeled and chopped in chunks
    • 1 1/2 tablespoons smoked paprika
    • 60ml dry sherry
    • 60ml chicken stock
    • 1 wine glass red wine
    • 1 tin chopped tomatoes
    • 1/2 tin butter beans
    • 1 teaspoon oregano or majoram
    • 1 1/2 tablespoon tomato puree
    • salt and pepper

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Begin by heating your cataplana or casserole dish 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.


    Cooking chorizo works really well, however, I have made this with the ready to eat versions and has been lovely.

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    Reviews in English (11)


    This was fantastic. I used a glass of port instead of the sherry and wine as this is all I had. Very flavoursome and loved the chorizo in this. Did it in my slow cooker for 6 hours  -  05 Apr 2012


    Gorgeous dish. Slight amendments here n there. Used celery, onion and carrot as my veg, added a good glass of port and reduced down, chilli flakes, tin o baked beans n a (touch) of sugar. Didn't bother putting potato chunks in it, though I did serve with mini roasties and plenty fresh bread. This dish has everything.. Spice, rich, depth, body, all the buzz words you can think of. Ten outer ten Sam!  -  02 Jul 2012


    Simple, very tasty and warming. We used Pork loin, cooked very slowly for about 3 hours at 140 c in a fan oven (check every 30-40 mins and add a some Passata if it looks a little dry)) we also added 2 tbsp of "Nando's" Hot Peri Peri sauce, whilst not "mouth numbingly hot" it gave it a nice little kick. Served in a big dish, with the sauce mopped up with some crusty Tiger bread, our friends loved it. Enjoy.  -  13 May 2012