Entree: Portugal – Azores – Cozido das Furnas (Hearty Portuguese meat-and-vegetable stew slow-cooked in volcanic steam in Furnas, Azores)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 15 min

Total 2 hrs 15 min

Ingredients

- 1 lb (454 g) pork shoulder, cut into large chunks
- 1 lb (454 g) beef chuck or brisket, cut into large chunks
- 2 chicken thighs, bone-in and skin-on, approx. 6 oz (170 g) each
- 2 linguiça or Portuguese smoked sausages, approx. 3 oz (85 g) each, whole
- 1 smoked chouriço or similar, approx. 3 oz (85 g)
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 1 lb (454 g) potatoes, peeled and left whole or halved if large
- 4 medium carrots, about 12 oz (340 g), halved lengthwise
- 1 small cabbage, about 1.5 lb (700 g), quartered
- 2 medium turnips or rutabagas, about 8 oz (225 g), halved
- 1 large onion, quartered (about 8 oz / 225 g)
- 3 cloves garlic, smashed (about 9 g)
- 2 bay leaves
- 2 tbsp (30 ml) olive oil
- 6 cups (1.4 L) water or enough to cover ingredients
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish

Instructions

1. If not already done, soak the dried chickpeas overnight, drain them, and set aside. Pat meats dry and season lightly with salt and pepper.
2. In a very large heavy pot or Dutch oven heat the olive oil over medium-high heat. Brown pork and beef on all sides in batches, then remove and set aside. Brown chicken briefly to color, then remove.
3. Add the soaked chickpeas, browned meats, whole sausages, onion quarters, garlic, bay leaves, and water to the pot. Bring to a gentle boil, skim any foam from the surface, then reduce to a simmer.
4. Partially cover and simmer gently for about 1½ to 2 hours, until the meats and chickpeas begin to soften.
5. Add potatoes, carrots, turnips, and cabbage, nestling vegetables among the meats. Continue to simmer, covered, until all meats and vegetables are very tender, another 45–60 minutes.
6. Traditionally the sealed pots are placed in the geothermal steam vents of Furnas to cook for several hours; if you have access to that method, follow local guidance for pot sealing and timing. Otherwise this stovetop method replicates the long, gentle cooking and yields a similarly rich stew.
7. Adjust seasoning with salt and pepper. Remove bay leaves and discard. Serve portions of meat, sausages, chickpeas and vegetables with a ladle of the cooking broth, garnished with chopped parsley.