Hortaliça

Hortaliça Recipe from Portugal - Delicious Meat and Vegetable Stew

Region / culture: Portugal | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 8

Introduction

Hortaliça is a traditional Portuguese stew that is hearty and flavorful. This dish is perfect for a family gathering or a cozy night in. The combination of meats and vegetables creates a rich and satisfying meal that will warm you up from the inside out.

History

Hortaliça has been a staple in Portuguese cuisine for generations. This dish originated as a way to make use of various cuts of meat and vegetables that were readily available. It was often prepared in large quantities to feed a crowd or to have leftovers for the week ahead. Over time, different regions of Portugal have put their own spin on the recipe, adding or omitting certain ingredients based on personal preference.

Ingredients

1 whole onion
1 small blade roast or rump roast
2 veal shanks
2 pork hocks
2 pork feet (optional)
2 pork ears (optional)
0.5 chicken (optional)
0.5 chorizo or linguiça (or blood pudding or spicy sausage if chorizo or linguiça is not available)
1 polish sausage (optional)
4 large carrots, cut into large chunks
1 large rutabaga, cut into large chunks
beef broth powder or salt and pepper, to season
1 small turnip (optional), cut into large chunks
4 potatoes, whole
1 small head of cabbage, cut into large chunks
1 bunch of kale or turnip greens, cut into large pieces
1 tsp of baking soda

How to prepare

Place the whole onion, roast, veal, pork, chicken, and sausages in a large stock pot.
Boil for 1 to 1.5 hours, or until the meat starts to separate from the bone.
Skim off any white scum that forms and add water as needed.
Once the meat is cooked, remove all the meats and set them aside until they can be handled easily.
Meanwhile, add the seasonings and/or the broth to the pot.
Adding broth will enhance the flavor and color.
Add the vegetables, except for the cabbage and kale.
Cut the meat off the bones and into large chunks. Return them to the pot as the vegetables cook.
Add the cabbage and kale or turnip greens.
To prevent the greens from turning black, add baking soda.
Continue cooking until the cabbage and greens are wilted and the vegetables are tender.
Remove the meats, vegetables, and greens onto a separate platter with some of the liquid to prevent drying out. Serve this as a second course.
The remaining broth can be served as a first course soup, either plain or by adding some pasta or rice.
This recipe makes a lot and is delicious when served with chunks of bread.

Variations

For a lighter version, you can use leaner cuts of meat or omit the sausages.
You can add different vegetables such as bell peppers, green beans, or zucchini to customize the dish to your liking.

Cooking Tips & Tricks

Be sure to skim off any white scum that forms while boiling the meats to ensure a clear broth.

- Adding baking soda to the greens will help them retain their vibrant color.

- Serve the meats, vegetables, and greens separately to prevent them from drying out.

- This dish is even better the next day, as the flavors have had time to meld together.

Serving Suggestions

Hortaliça is traditionally served with chunks of bread on the side. It can also be enjoyed with a side salad or some rice.

Cooking Techniques

The key to making hortaliça is to simmer the meats and vegetables slowly to allow the flavors to develop. Be patient and let the stew cook low and slow for the best results.

Ingredient Substitutions

If you cannot find certain meats or sausages, feel free to use whatever is available to you. This recipe is versatile and can be adapted to suit your preferences.

Make Ahead Tips

Hortaliça can be made ahead of time and reheated when ready to serve. The flavors will continue to develop as it sits, making it even more delicious the next day.

Presentation Ideas

Serve hortaliça in a large serving dish with the meats, vegetables, and greens arranged neatly. Garnish with fresh herbs for a pop of color.

Pairing Recommendations

Hortaliça pairs well with a robust red wine or a cold beer. A side of crusty bread is a must to soak up the flavorful broth.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of hortaliça contains approximately 350 calories.

Carbohydrates

Each serving of hortaliça contains approximately 25 grams of carbohydrates.

Fats

Each serving of hortaliça contains approximately 15 grams of fats.

Proteins

Each serving of hortaliça contains approximately 30 grams of proteins.

Vitamins and minerals

Hortaliça is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and potassium.

Alergens

This recipe contains pork, chicken, and sausage, so it may not be suitable for those with allergies to these ingredients.

Summary

Hortaliça is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Hortaliça is a comforting and satisfying dish that is perfect for a family meal or a special occasion. With a rich broth, tender meats, and hearty vegetables, this stew is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, much like today, when I stumbled upon it in an old cookbook that had been passed down through generations in our family. The pages were yellowed with age and the ink was faded, but as soon as I read the ingredients and instructions for making Hortaliça, I knew I had to give it a try.

Hortaliça, a traditional Brazilian vegetable stew, was a dish that my grandmother used to make for me when I was a little girl. I remember the rich flavors and the comforting warmth that filled me up from the inside out. It was a dish that brought our family together around the dinner table, sharing stories and laughter as we enjoyed each bite.

As I read through the recipe, memories of my grandmother flooded back to me. I could almost hear her voice guiding me through the steps, her hands moving with practiced grace as she chopped, stirred, and seasoned the ingredients. She was a master in the kitchen, a magician who could turn simple vegetables into a feast fit for a king.

I followed the recipe closely, taking care to measure each ingredient with precision. I chopped the onions, garlic, and bell peppers, savoring the pungent aroma that filled the air. I diced the tomatoes, peeled and sliced the carrots, and added everything to a pot of simmering broth.

As the stew cooked, the flavors mingled and melded together, creating a symphony of tastes and textures. The colors of the vegetables brightened and softened, the aroma of spices filled the kitchen, and I couldn't help but smile as I stirred the pot, knowing that soon I would be able to taste the fruits of my labor.

Finally, the stew was ready. I ladled it into a bowl, sprinkled it with fresh parsley, and took a tentative bite. The flavors exploded on my tongue, each bite a burst of sweetness, spiciness, and savory goodness. It was just as I remembered it, just as my grandmother had made it all those years ago.

As I sat at the table, savoring each spoonful, I felt a sense of connection to my past and to my family. The recipe for Hortaliça was more than just a list of ingredients and instructions; it was a link to my heritage, a way to keep my grandmother's memory alive through the food that she loved to cook.

Since that day, I have made Hortaliça many times, each batch a little different from the last as I tweak the seasonings and experiment with new vegetables. But no matter how many times I make it, the dish always brings me back to that first time, to the warmth of my grandmother's kitchen and the love that she poured into every dish she made.

I am grateful for the recipe for Hortaliça, for the gift of being able to recreate a taste of my childhood and share it with my own family. And as I sit here, savoring the last spoonful of stew, I know that the memory of my grandmother will always live on in the flavors and aromas of this dish that she taught me to make.