Portuguese Style Pork, Chorizo and Bean Stew {One Pot}

This Portuguese style pork, chorizo and bean stew is so simple and absolutely delicious. It has a good balance of carbs, meat and veg, so no side dishes are required - apart from some crusty bread to mop up the sauce if you like.

Buy a chunk of chorizo from the deli to make this stew rather than the pre-sliced stuff. Cooking it before hand in a pan from cold makes it wonderfully tender, and the finished dish will be less greasy. Chorizo gives the stew so much flavour - don’t be tempted to add too much though as it is very overpowering - 150g is about right for this dish.

Make this stew go a bit further by adding another tin of beans, a couple more potatoes or some diced carrots. It always tastes better the day after it’s made so if you can, make it a day in advance and reheat on the hop or in the microwave before serving.

Portuguese Style Pork, Chorizo and Bean Stew {One Pot}

  • Serves: 4-6

  • Time:  30 mins prep + 30 mins cooking

  • Cost:   £1.53 per serving

  • Calories:  400 calories per serving


  • 150g diced chorizo (see notes)

  • 2 tbsp olive oil

  • 2 red & 2 yellow peppers, sliced and deseeded

  • 2 onions, peeled and sliced into wedges

  • 3 cloves garlic, crushed

  • 600g diced pork

  • 2 bay leaves

  • 1 tsp dried oregano

  • 400g tin chopped tomatoes

  • 400g tin of butter beans (or similar)

  • 600g potatoes diced small chunks, skin on

  • 600ml chicken stock

  • Salt and pepper to taste

  • Chopped flat leaf parsley and crusty bread to serve (optional)


  1. In your largest saucepan, fry the chorizo on a low heat. Do not heat the pan up first, put the chorizo in the pan when it’s cold and gently heat it up. The fat will melt and the chorizo will cook and you will see the red fat coming away from the chorizo. Place a double layer of kitchen roll onto a plate and tip the cooked chorizo onto the kitchen roll. put to one side for later. Removing the fat from the chorizo in this way makes the finished dish much less greasy.

  2. Wipe out the pan a little and return to the hob over a medium heat. Put 1 tbsp of the oil in pan, heat it up and fry the peppers for 3-4 minutes until cooked but so they still have some bite. Tip the peppers into a bowl and reserve for later on. This will stop the peppers overcooking and becoming too mushy.

  3. Heat the remaining oil in the pan and fry the onion until golden. Add the garlic and cook for one more minute, stirring lots. Put the diced pork into the pan and brown all over before adding the bayleaves, oregano, chopped tomatoes, beans, potatoes, stock and the cooked chorizo from earlier. Stir well and season to taste. Bring to the boil, turn down the heat and simmer gently partially covered for 30 minutes.

  4. Return the peppers to the pan and stir well. Cook for a further few minutes to ensure peppers are heated through. Serve in bowls topped with chopped parsley with a side of crusty bread for moping up the sauce. This stew always tastes better the day after it’s made so make it a day in advance if you can and reheat on the hop or in the microwave before serving.