Rancho A Portuguesa Soup
Rancho A Portuguesa Soup

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, rancho a portuguesa soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

If cooking the chick peas, save the water so as to use when cooking your meat. Place onion and all the meats including chorizo and black pudding in water in a pressure cooker. Rancho A Portuguesa Soup The amount of ingredients can be changed its more of what you prefer better of.

Rancho A Portuguesa Soup is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Rancho A Portuguesa Soup is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook rancho a portuguesa soup using 15 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Rancho A Portuguesa Soup:
  1. Get pork meat (any cut will do, add pieces with fat like belly slices)
  2. Take chicken pieces
  3. Prepare chorizo (whole)
  4. Make ready black pudding (optional)
  5. Get chick peas, pre-cooked in pressure cooker or 2 tins
  6. Make ready pasta (any pasta)
  7. Prepare green beans (ends trimmed and left whole)
  8. Take potatoes (diced thickly)
  9. Take carrot (sliced)
  10. Get onion (whole)
  11. Prepare green pumpkin (cut into chunks)
  12. Make ready rock salt for the meat
  13. Take olive oil
  14. Take fresh mint
  15. Make ready water, may need more to add during cooking.

Rancho à Portuguesa by Martina Caetano for One Part Podcast. In this week's podcast with De'Mar Hamilton, his wife Martina made a plant-based recipe just for the episode! If you haven't heard our chat yet, maybe give it a listen while making this stew. Martina's original recipe called for soyrizo.

Instructions to make Rancho A Portuguesa Soup:
  1. Salt the meat at least 4 hours before cooking. Place in the fridge.
  2. If cooking the chick peas, save the water so as to use when cooking your meat.
  3. Place onion and all the meats including chorizo and black pudding in water in a pressure cooker.
  4. Seal the cooker and cook for 40-45 minutes.
  5. When your able to open the cooker, transfer all the water to a large saucepan and bring to the heat on medium, leave the meat in the pressure cooker to keep warm.
  6. Add all the prepared vegetables, chick peas (minus the mint) and olive oil to the meat water and bring to the boil on a medium heat then reduce and simmer on low for up to 50 minutes or until the vegatables are cooked to your desire.
  7. During this time stir occasionally and add more water if it starts to evaporate from the saucepan.
  8. Add pasta 15 minutes after the vegetables and cook for the rest of the 50 minutes.
  9. Add the mint 10 minutes before stove is turned off.
  10. Check seasoning, let it rest for 10 minutes.
  11. In the meantime prepare your meat by cutting it into smaller pieces. Serve alongside the soup and some rustic bread.

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