Pork Feijoada

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 lb pork shoulder, cut into cubes
• •1/2 lb chorizo sausage, sliced
• •1/2 lb smoked sausage, sliced
• •1 onion, diced
• •4 cloves garlic, minced
• •1 bell pepper, diced (any color)
• •2 cups black beans, soaked overnight and rinsed
• •4 cups chicken broth
• •1 bay leaf
• •1 tsp cumin
• •1/2 tsp paprika
• •Salt and pepper to taste
• •2 tbsp olive oil
• •Chopped fresh parsley for garnish (optional)
• •Cooked white rice for serving
• •Sliced oranges for serving (optional)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add the diced onion and cook until translucent, about 5 minutes.

3. 3

   Stir in minced garlic and bell pepper, cooking for an additional 2 minutes.

4. 4

   Add the pork shoulder cubes and cook until browned on all sides, about 8 minutes.

5. 5

   Mix in the chorizo and smoked sausage, cooking until they start to release their oils, around 5 minutes.

6. 6

   Add the soaked black beans, chicken broth, bay leaf, cumin, paprika, salt, and pepper.

7. 7

   Bring the mixture to a boil, then reduce heat and let simmer covered for about 30 minutes, stirring occasionally.

8. 8

   Serve hot over cooked white rice, garnished with parsley and slices of oranges if desired.