Chickpeas are reinforced with hot hotdog and three sorts of meat in a filling stew served at País das Uvas in Vila de Frades, Portugal.
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| SERVES 6–8 |
iNGREDIENTS
- 6 oz. boneless lamb shoulder, cut into 1½" pieces
- ⅓ cup roughly chopped mint
- Portuguese pão, or rustic country bread, for serving
- 6 oz. boneless pork shoulder, cut into 1½" pieces
- 6 oz. boneless veal shoulder, cut into 1½" pieces
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp. paprika
- ½ tsp. cayenne pepper
- 6 cups chicken stock
- 2 bay leaves
- 2 cloves garlic, minced
- 2 medium yellow onions, roughly chopped
- 2 lb. Yukon gold potatoes, peeled and cut into 1" pieces
- 4 medium carrots, cut into ½" pieces
- 2 (15-oz.) cans chickpeas, rinsed and drained
- ½ medium butternut squash (about 1 lb.), peeled, seeded, and cut into 1" pieces
- 2 tbsp. lard or unsalted butter
- 6 oz. cured Portuguese chouriço sausage, sliced 1½" thick
INSTRUCTIONS
High temperature fat or spread in a 6-qt. Dutch broiler over medium-high hotness. Include wiener and cook until seared, 9–10 minutes. Utilizing an opened spoon, exchange wiener to a vessel; put aside. Season sheep, pork, and veal with salt and pepper, and working in clumps, cook meats, turning as required, until carmelized, in the ballpark of 20 minutes. Exchange to bowl with hotdog. Add garlic and onions to skillet; cook, mixing sometimes, until somewhat caramelized, in the ballpark of 20 minutes. Mix in paprika and cayenne; cook until fragrant, 1–2 minutes. Return hotdog and meat to dish, in addition to stock and narrows leaves; heat to the point of boiling. Diminish hotness to medium-low and cook, somewhat secured, until meat is delicate, in the ballpark of 45 minutes. Include potatoes, carrots, chickpeas, squash, salt, and pepper; keep on cookking until vegetables are delicate, something like 30 minutes more. Dispose of inlet leaves and mix in mint. Spoon stew into dishes; present with nation bread as an after thou.
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