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portuguese-style pork and chorizo stew - pressure

Recipe by
Kathy Lipin
Joppa, MD

This is a pressure cooker version of a slow cooker recipe ( Also, I used pork loin chops instead of the preferred pork shoulder because it was in our freezer. Either way, the Portuguese know how to stretch an expensive ingredient (like chouriço or its Spanish cousin, dry-cured Chorizo ["slicing Chorizo"] by using inexpensive ingredients like potatoes and lima beans. (Portuguese Linquiça is another good substitute.) Served with Jalapeno Cheese Bread. Wow, a wonderful manly meal!

yield 6 serving(s)
prep time 5 Min
cook time 35 Min
method Pressure Cooker/Instant Pot

Ingredients For portuguese-style pork and chorizo stew - pressure

  • 1 Tbsp
    olive oil (up to 2 tablespoons)
  • 1 1/4 lb
    pork loin chops, boneless (3/4 inch thick)
  • 1/3 lb
    yellow onion, diced
  • 2 clove
    garlic, crushed
  • 8 oz
    portuguese chourico, sliced 1/4" thick then each slice cut into 4 pieces
  • 2
    idaho potatoes, peeled and chopped in large chunks
  • 1 1/2 Tbsp
    smoked paprika
  • 2 oz
    dry sherry
  • 2 oz
    chicken stock
  • 6 oz
    dry red wine
  • 14 oz
    diced tomatoes
  • 7 oz
    canned butter beans, drained
  • 1 tsp
    oregano, dried
  • 1 1/2 Tbsp
    tomato puree
  • salt and pepper, to taste

How To Make portuguese-style pork and chorizo stew - pressure

  • 1
    Begin by heating your pan over medium to high heat (Saute function) until "Hot". Add 1 tablespoon olive oil and wait until it shimmers.
  • 2
    Add the pork in one layer (if more, do 2 batches), and brown all over. Remove with a slotted spoon and set aside.
  • 3
    (If the pot seems dry, add another tablespoon of oil and wait until it shimmers.) Add the onions and cook until transparent.
  • 4
    Add the garlic and cook gently for 30 seconds.
  • 5
    Remove onion and garlic to set on top of browned pork.
  • 6
    Add the chouriço (or chorizo), potatoes and paprika. Stir well for a few minutes.
  • 7
    Add the dry sherry, chicken stock and dry red wine and allow to bubble for a minute. Use a spatula to deglaze the bottom of burned on bits.
  • 8
    Return the pork and onions/garlic to the pot, and add the drained lima beans, dried oregano, tomato puree and the can of diced tomatoes on top. DO NOT STIR. (It is important that the tomato puree and diced tomatoes stay as far away from the bottom of the pot.)
  • 9
    Secure lid of electric pressure cooker, and select button for Pressure cooking. Adjust time to 8 minutes (for 3/4-inch thick pork loin chops) or 50 minutes (for 2" chunks of pork shoulder).
  • 10
    Allow pressure to release naturally for 12 minutes, then do a quick release, as per your manual.
  • 11
    Remove pork loin chops with tongs, and slice into large chunks. Return chunks to pot. Stir.

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