Portuguese Pork Stew with Potatoes and Beans

Portuguese-inspired pork stew brings together browned pork shoulder, smoky chouriço, potatoes, and white beans in a tomato-and-paprika broth. Home-style versions vary by region and household; this one is a filling stovetop stew, served hot with bread to catch the savory sauce.

Ingredients

2½ lb (1.13 kg) boneless pork shoulder, trimmed and cut into 1½-inch (4 cm) cubes
8 oz (225 g) Portuguese chouriço, cut into ¼-inch (6 mm) slices
1½ tsp (7 g) fine salt, divided, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) olive oil, divided
1 large yellow onion, about 1½ cups (200 g) chopped
1 medium red bell pepper, about 1 cup (150 g) chopped
3 garlic cloves, finely chopped
1 tbsp (7 g) sweet paprika
1 tsp (2 g) ground cumin
2 tbsp (30 g) tomato paste
1 cup (240 ml) dry white wine
1 can (14.5 oz / 411 g) diced tomatoes, with their juices
1½ cups (355 ml) low-sodium chicken stock or water
1 bay leaf
1½ lb (680 g) waxy potatoes, such as Yukon Gold, cut into 1½-inch (4 cm) chunks
1 can (15 oz / 425 g) cannellini or butter beans, drained and rinsed
2 tbsp (8 g) chopped fresh parsley, plus extra to serve
1 tbsp (15 ml) red wine vinegar, or to taste

Instructions

Prepare the pork. Pat the pork dry with paper towels; dry surfaces brown more readily than damp ones. Season it with 1 teaspoon of the salt and the black pepper. Keep the remaining salt for adjusting the finished stew. Cut the vegetables and potatoes before you start cooking so they are ready when needed.
Brown the chouriço and pork. Heat 1 tablespoon of the olive oil in a large Dutch oven or heavy pot over medium heat. Add the chouriço and cook for about 4 minutes, turning once, until its edges are lightly browned and some of its fat has rendered. Transfer it to a plate. Add the remaining oil, then brown the pork in two batches, about 4 minutes per batch, turning to color several sides. Avoid crowding the pot, which can make the meat steam. Transfer the pork to the plate; it will finish cooking in the stew.
Soften the vegetables. Add the onion and bell pepper to the pot. Cook for about 8 minutes, stirring and scraping up the browned bits, until the vegetables have softened. If the pot looks dry, add a tablespoon of water rather than letting the fond scorch. Stir in the garlic, paprika, cumin, and tomato paste and cook for 3 minutes, stirring frequently, until fragrant and the paste darkens slightly.
Add the wine and tomatoes. Pour in the white wine and scrape the bottom of the pot to loosen any remaining browned bits. Simmer for about 3 minutes, until the sharp smell of alcohol has eased. Add the diced tomatoes, stock, bay leaf, browned pork, and any juices on the plate. Return the chouriço to the pot and stir. The liquid should come roughly halfway up the meat; add a splash of water if your pot is unusually wide.
Simmer the pork. Bring the liquid just to a gentle boil, then lower the heat so it simmers steadily but does not bubble hard. Cover with the lid slightly ajar and cook for 60 minutes, stirring once or twice. A vigorous boil can toughen the pork and break up the sauce, so reduce the heat if the surface is rolling. The pork should be starting to become tender before you add the potatoes.
Cook the potatoes and beans. Stir in the potato chunks, cover, and simmer gently for 25 minutes, or until the potatoes are tender when pierced with a knife. Stir carefully once during cooking so the potatoes hold their shape. Add the drained beans for the final 10 minutes, folding them in gently so they warm through without turning mushy.
Check doneness and season. Check a large pork cube with an instant-read thermometer inserted into its center, avoiding the pot. The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C) followed by a 3-minute rest; in this stew, the pork should also be fork-tender. Remove the bay leaf and let the pot stand off the heat for 3 minutes. Taste the broth, then add the remaining salt as needed and stir in the vinegar and parsley. The vinegar should brighten the sauce, not make it taste sour.
Serve. Ladle the stew into warm bowls, making sure each serving gets pork, chouriço, potatoes, beans, and plenty of broth. Scatter over extra parsley if desired. If the sauce is thinner than you like, lift out a few potato pieces, mash them with a fork, and stir them back into the pot.

Tips

Choose the right sausage. Portuguese chouriço gives the stew a garlicky, smoky flavor. If you cannot find it, use smoked Spanish-style chorizo; it is a practical substitute but may taste saltier or more assertively spiced, so season the pot only after it has simmered. Do not substitute fresh Mexican-style chorizo without draining excess fat, since it has a different texture and seasoning.
Brown in batches. Give the pork room in the pot. If the pieces touch closely, they release moisture and pale rather than developing the browned surface that gives the broth depth. Use a second batch instead of turning up the heat.
Keep the simmer gentle. Check the pot after it comes to a simmer and lower the burner as needed. If the liquid reduces too quickly, add water a little at a time. If it is still thin at the end, simmer uncovered for a few minutes or mash a few potatoes into the broth.
Use the salt carefully. Chouriço, stock, and canned tomatoes can all contribute salt. Low-sodium stock gives you more control; taste after the pork and sausage have simmered before adding extra salt.

Serving Suggestions

Serve the stew in deep bowls with crusty bread, rolls, or broa, a Portuguese corn-and-wheat bread when available. Bread is useful for the tomato-rich broth, while a simple green salad with a tart vinaigrette gives the meal a fresh contrast. You can also offer steamed greens, such as kale or cabbage, alongside the bowls without adding them to the pot.

For a relaxed supper, bring the Dutch oven to the table and serve family-style, with extra parsley and vinegar available for individual bowls. The stew is substantial on its own, so keep sides simple. If serving a larger spread, offer olives or a small plate of sliced oranges before the stew rather than adding several heavy sides.

Variations

Add greens: Stir in a few handfuls of chopped kale or collard greens during the final 10 to 15 minutes, adding a splash of stock if the pot looks dry. They bring a pleasantly earthy flavor and make the stew more vegetable-forward.

Use a different bean: Butter beans, navy beans, or chickpeas can stand in for cannellini beans. Chickpeas keep their shape well and make the finished dish a little firmer; softer beans should go in near the end so they do not dissolve.

Adjust the heat: For a gentle warmth, add a pinch of crushed red pepper with the paprika. For a milder pot, use a less spicy smoked sausage and sweet paprika. Smoked paprika can replace some or all of the sweet paprika, but it will make the broth more distinctly smoky, especially alongside chouriço.

Make it without wine: Replace the wine with an equal amount of chicken stock or water and add an extra teaspoon of red wine vinegar near the end. The stew will lose some of the wine’s fruity depth, but the tomatoes, sausage, and browned meat still make a flavorful broth.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in shallow airtight containers so they cool promptly. Keep the stew refrigerated for 3 to 4 days. The potatoes may soften as they sit, but the flavors will meld; stir gently when reheating to avoid breaking them apart.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or stock if the broth has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer. You can also microwave a covered portion, stirring halfway through and checking the temperature in more than one spot. For longer storage, freeze in meal-size containers for up to 3 months for best quality; thaw overnight in the refrigerator before reheating. The potatoes can become softer after freezing.

Frequently Asked Questions

Can I make this stew ahead?
Yes. Cook it through, cool it promptly, and refrigerate it. Reheat gently on the stovetop until it reaches 165°F (74°C). If you are planning a day ahead and want firmer potatoes, cook the pork base first, refrigerate it, then add freshly cut potatoes while reheating and simmer until tender.

What cut of pork works best?
Boneless pork shoulder is a good choice because its connective tissue softens during a long, gentle simmer. Pork butt is another name often used for shoulder and works the same way. Lean pork loin cooks more quickly and can turn dry with this timing, so it is not the best direct substitute.

Can I make it in a slow cooker?
Yes, though browning first gives the stew a deeper flavor. Brown the chouriço and pork, soften the vegetables, and cook the garlic, spices, and tomato paste as directed; transfer everything except the potatoes, beans, vinegar, and parsley to the slow cooker. Cook on low until the pork is tender, then add the potatoes and cook until tender, followed by the beans for the last 10 minutes. Slow-cooker models vary, so use tenderness rather than the clock alone.

Why are my potatoes breaking apart?
They may be a floury variety, cut too small, or stirred too often. Waxy potatoes such as Yukon Gold or red potatoes hold their shape better. Cut them into large, even chunks, keep the simmer gentle, and stir by folding from the bottom instead of vigorously mixing.

Can I leave out the chouriço?
Yes. The stew will still work, but it will have less smoky, garlicky depth and less rendered sausage fat. Add an extra teaspoon of olive oil when browning the pork, and consider using ½ teaspoon smoked paprika in place of part of the sweet paprika. Taste before adding salt because the sausage is no longer contributing seasoning.

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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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