Portuguese Recipes from the Azores: Cozido das Furnas

Cozido das Furnas is a hearty Azorean stew of beef, pork, chicken, sausages, and vegetables, traditionally associated with the geothermal cooking grounds of Furnas on São Miguel Island. This home version uses a covered Dutch oven for a slow, gentle cook, giving you tender meat and vegetables in a savory broth; ingredient combinations vary between cooks and households.

Ingredients

1 tablespoon olive oil (15 ml), for browning
2 pounds beef chuck, cut into 2-inch pieces (900 g)
1 1/2 pounds boneless pork shoulder, cut into 2-inch pieces (680 g)
1 medium yellow onion, chopped, about 1 cup (150 g)
4 garlic cloves, finely chopped, about 1 tablespoon (12 g)
1 1/2 cups water (355 ml)
2 bay leaves (about 0.5 g)
2 teaspoons fine salt (10 g), plus more to taste
1 teaspoon freshly ground black pepper (2 g)
2 pounds potatoes, peeled if desired and cut into large chunks, about 5 cups (900 g)
1 pound carrots, peeled and cut into thick pieces, about 3 cups (450 g)
1 medium turnip, peeled and cut into wedges, about 1 1/2 cups (225 g)
1 small sweet potato, peeled and cut into large chunks, about 2 cups (340 g)
1 small green cabbage, cut into 6 wedges with the core left in, about 2 pounds (900 g)
1 1/2 pounds bone-in chicken thighs, about 4 to 6 pieces (680 g)
8 ounces Portuguese chouriço, cut into thick slices (225 g)
8 ounces morcela, Portuguese blood sausage, cut into thick slices, optional (225 g)

Chouriço and morcela are traditional Azorean-style choices, but they may be difficult to find. Spanish-style chorizo can stand in for chouriço; it is often more paprika-forward and less smoky, so the broth will taste a little different. If morcela is unavailable, leave it out rather than substituting an unrelated sausage. The stew will still be full-flavored.

Instructions

Heat the oven to 300°F (150°C). Set out an 8-quart Dutch oven or another heavy, oven-safe pot with a tight-fitting lid. Cut the onion, garlic, and vegetables while the oven heats. Keep the potatoes and root vegetables in generous chunks so they hold their shape during the long cook. Pat the beef and pork dry; drying helps them brown instead of steam.
Warm the olive oil in the Dutch oven over medium-high heat. Brown the beef and pork in batches, turning the pieces so several sides color, for about 12 to 15 minutes altogether. Do not crowd the pot; if the bottom begins to scorch, lower the heat. Transfer the browned meat to a plate. Add the onion and garlic and stir for about 1 minute, just until fragrant. The onion will soften further as the stew cooks.
Return the beef and pork to the pot. Add the water, bay leaves, salt, and pepper, scraping up any browned bits from the bottom. Cover tightly and bake for 1 hour 40 minutes. The liquid should simmer gently inside the pot; it does not need to cover the meat. Check that the lid is seated well, since a loose lid can let too much moisture escape.
Carefully remove the pot from the oven. Arrange the potatoes, carrots, turnip, sweet potato, cabbage wedges, and chicken thighs over and around the beef and pork. Tuck in the chouriço and, if using, morcela. The pot will be full, but the lid should still fit; if the vegetables are piled above the rim, remove a few pieces and cook them separately. Cover and return the pot to the oven for 1 hour 20 minutes.
Check the thickest chicken thigh with a food thermometer, avoiding the bone. Poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Check the centers of the chouriço and morcela as well; for this sausage-based recipe, bring them to 160°F (71°C). Beef and pork whole cuts must reach at least 145°F (63°C) with a 3-minute rest under USDA FSIS guidance, although the longer braise should make them much more tender. If any piece has not reached its safe temperature or the meat is not fork-tender, cover the pot and continue cooking in 10- to 15-minute increments.
Let the covered pot stand for 10 minutes after it comes out of the oven. Taste the broth and add salt if needed. Lift out the cabbage and larger pieces of meat first, then serve the potatoes and remaining vegetables with spoonfuls of broth. Remove the bay leaves before eating.

Tips

Use a heavy pot and a snug lid. The covered pot traps steam, which cooks the vegetables and keeps the meat moist without requiring a large amount of added liquid. If your lid leaks, place a sheet of foil over the pot before adding the lid.
Cut vegetables generously. Large pieces are less likely to collapse during the second oven stage. Keep cabbage wedges attached at the core so they are easier to lift out intact.
Make it without morcela if needed. Blood sausage contributes a distinctive earthy flavor, but it is optional here. Add an extra few ounces of chouriço if you want more sausage in the pot, or simply leave the morcela out for a lighter sausage flavor.
Watch the liquid, not just the clock. The pot should be moist and gently steaming, not dry or vigorously boiling. If it looks nearly dry when you add the vegetables, pour in another 1/4 cup water (60 ml); if the finished broth seems thin, serve it as-is rather than boiling the tender vegetables apart.

Serving Suggestions

Serve cozido hot in wide bowls, with a little of the cooking broth spooned over each portion. Put the meat and sausages on a platter and the vegetables in a separate bowl if you want guests to choose their own combination. Crusty bread is useful for the savory broth, and a simple green salad or lightly dressed raw vegetables add a fresh contrast to the rich, slow-cooked pot.

For a casual family-style meal, bring the Dutch oven to the table and serve directly from it, taking care with the hot lid and heavy pot. The broth is flavorful but not usually a thick gravy, so a ladle helps distribute it fairly. If you prefer, skim visible excess fat from the surface before serving; avoid removing all the cooking liquid, which carries flavor from the meat, sausage, and vegetables.

Variations

There is no single fixed combination for every Azorean household. Some versions lean more heavily on beef, while others include different cuts of pork or additional vegetables. You can use about 2 pounds beef and 2 pounds pork in place of the chicken if you want a meatier, poultry-free pot, but still check the pork and beef with a thermometer and cook them until tender.

For a milder version, omit the morcela and use a smaller amount of chouriço. For a more vegetable-forward pot, add another carrot or turnip and reduce the beef by about 8 ounces (225 g). You can also use regular orange-fleshed sweet potato in place of a local variety; its sweetness may be more noticeable. If you cannot fit all the vegetables in the Dutch oven, roast the extra vegetables separately rather than compressing the pot or using a lid that will not close.

This recipe is a practical oven adaptation, not a claim that every traditional cozido is made this way. In Furnas, the dish is famously cooked using geothermal heat in the ground; home versions and family recipes differ in ingredients and method. The oven approach aims for the same slow, covered tenderness with equipment most cooks already have.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Divide a large pot into shallow containers so it cools more quickly, and store the meat, vegetables, and broth together or separately for up to 3 to 4 days. The potatoes may soften slightly as they sit, but the broth helps keep the meat from drying out.

For longer storage, freeze portions in airtight freezer-safe containers for up to 2 to 3 months for best quality. Thaw them in the refrigerator, ideally overnight. Reheat on the stovetop over medium-low heat, covered, stirring gently and adding a splash of water if needed. You can also use a microwave, turning or stirring the portion midway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer; do not rely on a steaming surface as proof that the middle is hot enough.

Frequently Asked Questions

What is cozido das Furnas?
Cozido das Furnas is a slow-cooked meat-and-vegetable stew associated with Furnas on São Miguel Island in the Azores. Its best-known traditional method uses geothermal heat. This recipe adapts the covered, slow-cooking idea for a home oven.

Can I make this on the stovetop instead?
Yes. Use a heavy pot with a tight lid and keep it at a very gentle simmer. Follow the same sequence, checking occasionally that the bottom is not catching and that some liquid remains. Stovetops vary, so use tenderness and safe internal temperatures—not the clock alone—to decide when it is done.

Do I have to brown the meat?
No, but browning adds savory flavor to the broth. If you skip it, add the beef and pork directly to the pot with the onion, garlic, water, and seasonings. The stew will have a softer, less roasted flavor, and you can reduce the preparation time by about 15 minutes.

Can I prepare the ingredients ahead?
You can chop the vegetables and onion up to a day ahead and keep them covered in the refrigerator. Keep raw chicken and other raw meat sealed separately from ready-to-eat foods. For the best texture, assemble and cook the stew on the day you plan to serve it rather than leaving the raw ingredients layered in the pot overnight.

What can I use instead of chouriço or morcela?
Spanish chorizo is the closest easy-to-find stand-in for chouriço, though its paprika and spice profile changes the broth. Morcela is optional, so it is perfectly reasonable to omit it. Avoid adding a strongly flavored substitute unless you know you enjoy it, since sausage seasoning can quickly dominate the stew.

How do I know when the vegetables are done?
A thin knife should slide into the potatoes and carrots with little resistance, while the cabbage should be tender but still hold its wedge shape. If the meat reaches its safe temperature before the vegetables are tender, continue cooking covered in short increments and check again; a gentle oven and large vegetable pieces help them finish together.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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