Portuguese Chourico Stew
September 23, 2010
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When I don’t want to go a lot of trouble for dinner I make stew. This recipe, that I adapted from one on the sausage manufacturer’s website, www.gasparssausage.com, features spicy pork chourico and fresh ingredients from the farmers’ market. Incidentally, while Gasper’s sausages (that’s all they make) are widely available in the Northeast you may not be able to find them in your local supermarket. You could substitute any spicy smoked sausage, but Gasper’s are so good I recommend ordering some online.
1 Gasper’s chourico sausage, ½ pound
1 small onion, chopped
1 small bell pepper, chopped
2 cloves garlic, chopped
1 small hot chile, seeded and minced
2 cups tomato sauce, I use homemade but canned would work (see my post of September 13)
2 medium potatoes, diced
1 tsp. pimentón or paprika
8 ounces green beans, halved
Heat a Dutch oven over medium-high heat. Film the bottom with olive oil and sauté the chourico for a few minutes until the fat is rendered out. Add the onion, pepper, garlic, and chile. Continue to cook until the onion is soft, about 5 minutes. Stir in tomato sauce, water, and potatoes. Season with pimentón. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, or until potatoes are tender. Stir in green beans, and simmer 5 to 10 minutes, or until heated through. Taste and adjust seasoning. Serve alone or with a green salad.