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Raven Higheagle


In Rio De Janeiro, late-night noshers crowd around vintage VW vans that are now home to food trucks known for their Podrão (pronounced po’-drone). Hot dogs simmered in a tomato sauce with onions and peppers and then piled mile-high with every imagainable topping, Brazil's classic midnight snack is junk food at its finest.


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Serves 12
20 Min
20 Min
Stove Top



  • 2 Tbsp
    extra virgin olive oil
  • 2 medium
    white onion, thinly sliced
  • 2 medium
    green bell pepper, seeded and thinly sliced
  • 4 clove
    garlic, minced
  • 12
    all-beef, pork or turkey hot dogs sliced into thirds
  • 2
    14.5-ounce can stewed tomatoes
  • 1/2 tsp
    dried oregano
  • 12
    hot dog buns
  • ·
    kosher salt and freshly ground black pepper

  • ·
    ketchup, mayonnaise and mustard
  • ·
    hard boiled quail eggs
  • ·
    canned peas and/or corn, drained and rinsed
  • ·
    grated parmesan cheese
  • ·
    french fried matchstick potatoes

How to Make Podrão


  1. Warm the oil in a stock pot and add the onion, pepper and garlic. Cook, stirring until softened.
  2. Add the hot dogs, tomatoes, oregano, salt and pepper and simmer over low heat for 15 minutes.
  3. Serve hot, scooping the sauce and a few hot dog segments into a bun with your choice of typical food truck toppings.

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