Papas de Sarrabulho with Chouriço and Pork

Ingredients

• 500g (1.1 lb) pork shoulder, cut into chunks 500g (1.1 lb) pork shoulder, cut into chunks
• 200g (7 oz) chouriço sausage, sliced 200g (7 oz) chouriço sausage, sliced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper (optional, for extra heat) 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 liters (8 cups) chicken or beef broth 2 liters (8 cups) chicken or beef broth
• 250ml (1 cup) pork blood (optional, for authenticity) 250ml (1 cup) pork blood (optional, for authenticity)
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 28g (Saturated: 9g)
• Carbohydrates: 10g (Sugar: 2g)
• Protein: 38g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the pork chunks and chouriço slices, and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Return the pork and chouriço to the pot. Add the bay leaves, paprika, cumin, coriander, cloves, cinnamon, nutmeg, and cayenne pepper (if using). Stir well to coat the meat with the spices.
4. 4.
   Pour in the chicken or beef broth, ensuring that the meat is fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the pork is tender.
5. 5.
   If using pork blood, mix it with a small amount of broth in a separate bowl until well combined. Slowly pour the blood mixture into the pot while stirring continuously. This step is optional and can be omitted if preferred.
6. 6.
   Continue simmering the stew for an additional 15 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
7. 7.
   Remove the bay leaves before serving. Garnish with fresh parsley and serve hot with crusty bread or cornbread.

Treat your ingredients with care...

• Chouriço sausage — If you can't find chouriço, you can substitute it with Spanish chorizo or any other spicy smoked sausage.
• Pork blood — While traditional, the addition of pork blood is optional. If you prefer not to use it, the stew will still be delicious without it.
• Fresh parsley — For a burst of freshness, add the chopped parsley just before serving to enhance the flavors of the stew.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper or add a chopped chili pepper.
• If you prefer a thicker stew, you can add a slurry of cornstarch and water during the last few minutes of cooking.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve Papas de Sarrabulho hot in individual bowls, accompanied by slices of crusty bread or cornbread. The bread can be used to soak up the flavorful broth and complement the tender pork and chouriço.

Presentation advice

Garnish each bowl of Papas de Sarrabulho with a sprinkle of fresh parsley to add a pop of color. Serve the stew in rustic earthenware bowls or deep plates to showcase its traditional roots.