Sam's Portuguese-style pork and chorizo stew

    Sam's Portuguese-style pork and chorizo stew

    Sam's Portuguese-style pork and chorizo stew


    97 people made this

    About this recipe: 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

    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 (9)


    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

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