Portuguese Pork Stew

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Prep Time: 10 minutes
Cook Time: 120 minutes
Servings: 6

Paprika comes in a variety of heat levels and both smoked (most often Spanish) and unsmoked. For this recipe, use unsmoked hot paprika, rather than sweet or medium strength. Once you have opened a new paprika container, store it in a cool, dark cupboard and use within 6 months, as it loses its pungency.


  • 1 1/2 lb. boneless pork shoulder, cut into 1 1/2-inch chunks
  • Salt and freshly ground pepper, to taste
  • 2 tsp. hot paprika
  • 2 tsp. cumin seeds
  • 3 Tbs. olive oil
  • 1 red onion, sliced
  • 4 large garlic cloves, minced
  • 1 cup full-bodied red wine
  • 2 cups chicken broth
  • 1 lb. sweet potatoes, peeled and cut into 1-inch chunks
  • 3 large carrots, peeled and cut into 1-inch chunks


Brown the pork
Season the pork generously with salt and pepper, then sprinkle with the paprika and cumin seeds, patting them firmly into the meat.

In a large, deep fry pan or Dutch oven over medium-high heat, warm the olive oil. Working in batches if needed, add the pork and cook, turning as needed, until browned on all sides, 6 to 8 minutes total. Using a slotted spoon, transfer the pork to a plate. Reduce the heat to medium, add the onion and garlic to the pan and sauté until softened, 4 to 5 minutes. Stir in the wine and broth and return the pork and any accumulate juices to the pan.

Cook the stew
Bring the stew to a simmer, then cover the pan, reduce the heat to medium-low and cook, stirring occasionally, for 1 hour. Add the sweet potatoes and carrots, re-cover and continue to cook until the meat and vegetables are tender, about 30 minutes more. Season with salt and pepper.

Divide the stew among shallow bowls and immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).

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