| Prep: 30 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 674 | 45g | 16g | 14g |
| sugars | fibre | protein | salt |
| 6g | 3g | 53g | 1.2g |
Why I Love Brazilian Spicy Pork and Offal Stew
Some recipes steal your heart on the first try, and such is the case with the Brazilian culinary delight known as Spicy Pork and Offal Stew. This wonderfully aromatic cultural treasure quickly became a personal favorite, and for good reasons. For its robust, tongue-tingling flavors that take you across culinary boundaries, to the wholesome, rustic appeal reminiscing of ranch-style cooking that I grew up with; this stew has it all.
Where flavors meet tradition
What strikes me most about the Spicy Pork and Offal Stew is how it brings together bold flavors in a way that’s both foreign yet so familiar. Utilizing pork shoulder, pork liver, heart, and kidneys in the stew can seem intense to some; however, this use of offal is very much in line with traditional Montana game cuisine that often makes use of every part of the animal, a trait I value deeply in my own culinary practices. Inspired by traditional offal recipes, the stew strikes the perfect balance between hearty and earthy, layered with depth of flavors incredibly inviting.
Exciting adventures in your kitchen
The wideness of Montana landscapes reflects in my dishes, where European flavors blend with Native American traditions, and this stew is no different. The aromatic garlic, spicy peppers, and soothing herbs, such as paprika and oregano, echo the dynamic flare of native dishes like Bison Burgers and Venison Steaks. Like the famous Brazilian chef Alex Atala who constantly explores Amazonian ingredients in his cuisines, I found myself delving into the heart of Brazilian culinary landscape while enhancing this recipe.
The stew shares its base with other one-pot wonders like Hungarian goulash or Indian-masala infused lamb dumpukht. It might seem heavy, but balanced with a glass of full-bodied Merlot, it becomes an irresistible feast. Spread some love by pairing it with a side of warm pão de queijo – Brazilian cheese bread, for an authentic South American dining experience.
Whether you’re entertaining guests on a cozy weekend or preparing meals for the week, the Spicy Pork and Offal Stew is an adventure in flavors that speaks for itself. Give it a whirl; I’m certain it’ll earn a special place in your recipe repertoire too!
What You’ll Need
- 2 pounds of pork shoulder, cut into chunks
- 1/2 pound of pork liver, cut into chunks
- 1/2 pound of pork kidneys, cut into chunks
- 1/2 pound of pork heart, cut into chunks
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 2 red bell peppers, deseeded and chopped
- 2 green bell peppers, deseeded and chopped
- 2 spicy peppers, deseeded and chopped (optional, adjust for desired spiciness)
- 2 cups of beef broth
- 1 cup of red wine
- 2 tablespoons of olive oil
- 2 tablespoons of tomato paste
- 1 tablespoon of paprika
- 1 tablespoon of oregano
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for garnish
Method
Step One
Begin by heating the olive oil in a large stewing pot or dutch oven over medium heat. Once hot, add the pork shoulder, liver, kidneys and heart. Cook until all pieces are browned on all sides. This will take approximately 10 to 15 minutes. Remove the meat from the pot and set aside.
Step Two
In the same pot, add the chopped onion, minced garlic and all the bell peppers, including the optional spicy peppers. Sauté until the vegetables are soft and translucent. This should take around 5 minutes.
Step Three
Stir in the tomato paste, paprika, and oregano. Cook for another minute until the spices are well integrated with the vegetables.
Step Four
Now return the meat back to the pot. Add the red wine and beef broth, and bring the stew to a simmer. Cover the pot and let it simmer for about an hour, or until the meat is tender.
Step Five
After the meat is tender, season the stew with salt and black pepper according to your taste. Let it cook for an additional 5 minutes for the flavors to meld together.
Step Six
Once done, serve your Spicy Pork and Offal Stew hot, garnished with fresh cilantro and a lime wedge on the side. This stew is delicious served with warm bread or over rice.
