Recipes may vary and include red beans, chickpeas, or potatoes, while others are made without beans altogether.

Some people like to add chicken, pig snouts, and other meats. This recipe features beef and pork ribs.

This hearty Portuguese stew pairs beautifully with Portuguese cornmeal porridge, known as Papas de milho or Xerém, depending on the region.

Cozido à Portuguesa is a rich and delicious stew that combines a variety of meat and vegetables, perfect for the colder months and quiet days, when you spend more time at home. To do the Cozido à Portuguesa, people may use a pressure cooker to speed up the process; however, cooking it in a normal pot will also work perfectly, besides taking a bit longer to be fully cooked.

Depending on people’s taste, the beef and pork may be eaten just like they come out of the lid, but some people really enjoy making beef sandwiches with all the meat.

Ingredients:

  • 600 g beef – cut into cubes
  • 600 g pork Ribs
  • 100 g chouriço
  • 2 large onions, chopped
  • 2 medium carrots, sliced
  • 2 green peppers
  • 1 pinch paprika
  • 150 g savoy cabbage
  • 3 minced garlic cloves
  • 3 tbsp olive oil
  • 2 bay leaves
  • salt
  • black pepper

Directions

  1. Season the beef and pork ribs with salt and pepper. You may also season it the day before cooking it
  2. Heat oil in a lidded pot over medium-high flame. Cook until the beef is brown on all sides.
  3. Add half the onions to the pot, reduce the heat, then sauté for about 5 minutes. Add the garlic and fry it for a minute or two.
  4. Reduce the heat to medium and add the chouriço to the pot. Cook, stirring frequently, for about 3 minutes.
  5. Add water until it covers the meat. Bring it to a boil. Then reduce the heat to low.
  6. Let it simmer until the beef and pork ribs are tender; you might need to remove the chouriço earlier, as it takes less time to cook.
  7. Add the remaining onion, green pepper, carrot, and paprika and bay leaves, cook until the onion softens, about 5 minutes.
  8. Meanwhile, prepare the cabbage. Remove the leaves, trim the excess stalk, and cut them in half. Rinse well under running water.
  9. Once the vegetables are fork-tender, tear the cabbage leaves with your hands and add them to the pot.
  10. Cover, reduce the heat to medium-low, and simmer for a few minutes, until flavors are well combined.

Portuguese cornmeal porridge

The savory version of Papas de Milho is a traditional Portuguese cornmeal porridge made with cabbage often served as a comforting side dish. It’s especially popular in southern Portugal.

This dish also has a sweet version that will delight everyone who tastes it.

Ingredients:

4 cups water

4 Portuguese cabbage (kale) leaves, finely chopped (about 1 cup)

1/2 teaspoon salt

Dash of garlic powder (optional)

2 tablespoons bacon grease or vegetable oil

1 1/4 cups white cornmeal

About 1/4 cup flour for dredging (optional)

About 1/4 cup of melted butter for frying

Directions:

    1. In a saucepan, boil 3 cups of water with cabbage, salt, garlic(optional) & bacon grease (or oil). Cook until leaves are tender.
    2. In a separate bowl, mix the remaining 1 cup of water with the cornmeal; gradually add to the boiled mixture.
    3. Simmer until thickened, stirring constantly.
    4. Pour into a square pan, let it cool.
    5. Slice into squares and serve as is, or slice and coat with flour and fry in butter until browned and crispy on both sides.

If you would like to try a sweet version of Portuguese cornmeal porridge, follow this simple recipe below:

Ingredients

1 cup milk

2 tbsp sugar

2 tbsp cornmeal

pinch of salt

ground cinnamon, for garnish

Directions

  1. In a small pot, add milk. Whisk in sugar, flour, and salt. Combine very well until smooth.
  2. Place the pot over medium heat and keep whisking until the mixture begins to boil. This will take several minutes.
  3. Once it starts to boil, continue whisking for about one minute and then remove from the heat. The mixture will continue to thicken. Pour the papas into two dessert plates or bowls.
  4. Sprinkle ground cinnamon over top and serve immediately.