Friday, November 14, 2014

Pork and Lamb "Cozido" with Chickpeas, Carrots, Butternut Squash and Potatoes

Recipe by Paula

Cozido is similar to a stew but instead of a thick sauce the meat and vegetables are cooked in a flavourful broth. I love this heady broth. Each area of Portugal has their own version of Cozido and this one comes from the Alentejo region and features the addition of chickpeas. Cozido is a healthy one dish meal that will satisfy your hunger and soothe your soul. The Cozido is even better the next day so make lots and enjoy!


2 tablespoons unsalted butter
2 tablespoons olive oil
8 oz cured Portuguese chouri├žo, sliced 1 inch pieces
1 1/2 lbs boneless lamb shoulder, cut into 1 inch pieces
1 1/2 lbs boneless pork shoulder, cut into 1 inch pieces
2 medium onions, roughly chopped
3 cloves garlic, minced
2 tablespoons paprika
1/2 teaspoon cayenne pepper
2 heaping tablespoons tomato paste
6 cups chicken stock
2 bay leaves
2 lbs Yukon gold potatoes, peeled and cut into 1 inch pieces
4 medium carrots, cut into 1/2 inch pieces
1 lb butternut squash, peeled, seeded, and cut into 1 inch pieces
2 15-oz cans chickpeas, rinsed and drained
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
Salt and pepper to taste

1. In a large dutch oven over medium high heat, add the butter and oil and heat for 1 minute. Add the chourico and cook for 5 minutes or until browned. Remove the chourico from the pan and set aside.

2. Season the lamb and pork with salt and pepper. Add the lamb and pork and brown the meat on all sides for about 5 minutes. You may have to work in batches depending on the size of your dutch oven. Remove the meat from the pan and set aside along with the chourico.

3. Reduce the heat to medium and add the onions to the pan. Cook for 10 minutes or until the onions are soften and slightly caramelized. Stir the onions often. Add the garlic and cook for another minute. Stir in the paprika, cayenne and tomato paste. Cook for another 2 minutes.

4. Return all the meat to the pan and add stock and bay leaves. Increase the heat and bring to a boil then reduce the heat to medium low and cook partially covered until the meat is tender. This should take about 45 minutes to 1 hour.

5. Add potatoes, carrots, squash, and chickpeas. Season with salt and pepper and continue to cook until vegetables are tender, about 30 minutes more. Discard bay leaves and stir in half the mint and parsley. Adjust the seasoning with salt and pepper if necessary. Ladle the Cozido into bowls and garnish with remaining mint and parsley. Serve warm


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