Best 4 Portuguese Chourico Stew Recipes

Indulge in the tantalizing flavors of Portugal with a traditional Portuguese Chourico Stew! This hearty and inviting dish is a celebration of Portuguese cuisine, blending the bold, savory flavors of chourico, a traditional Portuguese sausage, with the fresh and vibrant flavors of vegetables, herbs, and spices. As you embark on this culinary journey, you'll uncover the secrets to creating an authentic and delectable Portuguese Chourico Stew that will transport your taste buds to the cobblestone streets of Lisbon and Porto.

Check out the recipes below so you can choose the best recipe for yourself!

CHOURICO STEW

Chourico Stew image

This is a nice winter soup that will warm you up after being outside in the snow! This is great as a meal with some crusty French bread. I sometimes add a can of white beans.

Provided by Colleen Volcjak

Categories Soups, Stews and Chili Recipes Stews

Time 55m

Yield 6

Number Of Ingredients 14

Ingredients

4 cups water
1 (16 ounce) package Portuguese chourico sausage, diced
2 potatoes, diced
½ head cabbage, coarsely chopped
3 carrots, diced
1 small onion, chopped
1 stalk celery, diced
1 (15 ounce) can mixed vegetables, drained
2 tablespoons chopped fresh parsley
½ teaspoon garlic powder
½ teaspoon celery salt
½ teaspoon ground red pepper
2 tablespoons cornstarch
2 tablespoons water

Steps:

Place the water, chourico, potatoes, cabbage, carrots, onion, celery, canned vegetables, parsley, garlic powder, celery salt, and red pepper in a large pot. Bring to a simmer over high heat, then reduce heat to medium-low and continue to simmer the soup until the vegetables are tender, about 40 minutes. If soup is too thin, stir in cornstarch dissolved in water to thicken.

Nutrition Facts : Calories 378.4 calories, Carbohydrate 31.7 g, Cholesterol 52.3 mg, Fat 21.9 g, Fiber 7.5 g, Protein 14.4 g, SaturatedFat 7.8 g, Sodium 988.2 mg, Sugar 5.8 g

PORTUGUESE CHOURICO AND KALE SOUP

Portuguese Chourico and Kale Soup image

This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons (2 turns around the pan) extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth
Warm, crusty bread

Steps:

Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
Serve soup with hunks of crusty bread and butter.
Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

PORTUGUESE CHOURICO STEW

Portuguese Chourico Stew image

Authentic stew made with Portuguese chourico (smoked pork sausage) and green beans.

Provided by John J. Pacheco

Categories Soups, Stews and Chili Recipes Stews

Time 1h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 (16 ounce) package chourico, cut into small pieces
1 small onion, chopped
1 clove garlic, chopped
1 (15 ounce) can canned tomato sauce
6 cups water
2 small potatoes, diced
2 teaspoons red pepper flakes
1 dash paprika
2 (15 ounce) cans green beans, drained

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.

Nutrition Facts : Calories 335.6 calories, Carbohydrate 21.3 g, Cholesterol 52.3 mg, Fat 21.8 g, Fiber 5.1 g, Protein 14.1 g, SaturatedFat 7.8 g, Sodium 1421.7 mg, Sugar 6.4 g

PORTUGUESE STEW

Portuguese Stew image

Provided by Food Network

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

2 large Spanish onions, chopped
1 head garlic, divided into cloves, peeled, and chopped
5 to 6 tablespoons extra-virgin olive oil
2 pounds Portuguese chourico (linguica is the milder sausage for the faint of heart.)
6 tablespoons crushed red pepper in vinegar
4 cups of water
2 (16-ounce) cans crushed tomatoes or vegetable tomato juice
1/4 cup ketchup
1 teaspoon Portuguese allspice, optional
1/4 cup chopped parsley
3 to 5 red bliss potatoes
1 bunch garden green beans or pea pods
1/4 to 1/2 cup of any wine or vermouth
3 to 5 lobster tails
1 pound Cherrystone clams
1 pound mussels
1 pound cod or sea bass

Steps:

You will need two large saucepots. In one pot saute one onion and half the garlic in 2 to 3 tablespoons extra-virgin olive oil until transparent. Cut Portuguese chourico into desired pieces, and add 1 pound to the onion mixture. Add 3 tablespoons crushed red pepper in vinegar.
Do the same exact thing in the other large saucepot.
To one pot, add 4 cups water, 1 can of tomatoes, ketchup, Portuguese allspice, if using, and chopped parsley. Let simmer for about 10 minutes.
Add potatoes, skins on, cut in desired pieces. When potatoes are almost cooked, add fresh green beans or pea pods. Do not overcook the beans or peas unless you like overdone vegetables.
To the other pot, add the remaining tomatoes, and wine or vermouth. Add lobster tails, clams, mussels, and fish. Steam until the shellfish opens and serve together with the stew.

Tips:

Use good quality chourico. This is the key ingredient in the stew, so make sure to use a brand that you trust.
If you can't find Portuguese chourico, you can use Spanish chorizo instead. Just be sure to choose a chorizo that is cured, not fresh.
Don't be afraid to adjust the amount of spice in the stew. If you like it spicy, add more chili peppers. If you prefer a milder stew, omit the chili peppers altogether.
Serve the stew with crusty bread or rice. This will help to soak up the delicious sauce.

Conclusion:

Portuguese chourico stew is a hearty and flavorful dish that is perfect for a cold winter day. It's also a relatively easy dish to make, so it's perfect for busy weeknights. If you're looking for a new and exciting stew recipe, give this one a try. You won't be disappointed.