PORTUGUESE COZIDO (one of the national dishes)

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked paprika

Turkey sausage reduces fat while maintaining flavor.

beef

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef has less fat, while pork shoulder is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is more budget-friendly.

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces calories, while thighs are often cheaper.

Rough cut the chuck and pork shoulder into 2-3 inch cubes.

Add pork ears and pork belly to the pot.

Measure out 8 teaspoons of kosher salt for the 13 pounds of protein.

Season the meat with salt to let it penetrate while cooking.

Add about 4 cups of water to the pot, ensuring the meat is not fully covered but has enough liquid to create steam.

Cook the meat covered for about 3 hours to allow flavors to develop and collagen to melt.

Chop up vegetables while the meat is cooking.

Grind spices (cloves, black pepper) and add half to the pot now, reserving the rest for later.

After 3 hours, add vegetables and remaining spices to the pot.

Cooking Techniques

Equipment Needed

Spice Level: