Portuguese Pork Ragout with Sweet Peppers
Experience the rich, rustic flavors of Portugal with this hearty Portuguese Pork Ragout with Sweet Peppers. Tender chunks of pork shoulder are slow-simmered in a savory sauce of smoky paprika, vibrant bell peppers, and aromatic herbs, creating a dish that's both comforting and deeply satisfying. Enhanced by the tangy sweetness of tomato paste and a splash of dry white wine, this ragout is perfect for cozy family dinners or entertaining guests. Serve it alongside crusty bread or fluffy steamed rice to soak up every last drop of the flavorful sauce. Ready in just over two hours, this recipe is a true celebration of Mediterranean-inspired comfort food.
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Recipe Information
Ingredients
- 2 lb pork shoulder
- 3 tbsp olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 tbsp tomato paste
- 1 14 oz can canned diced tomatoes
- 1 cup dry white wine
- 1 cup chicken or vegetable stock
- 2 tsp paprika
- 1 tsp smoked paprika
- 4 sprigs fresh thyme
- 1 leaf bay leaf
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp parsley
- crusty bread or rice (for serving)
Instructions
Cut the pork shoulder into 1.5-inch cubes, trimming off excess fat. Pat dry with paper towels and season generously with 1 tsp salt and 1/2 tsp black pepper.
Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork in batches until browned on all sides. Remove and set aside.
Finely dice the onion and mince the garlic. Slice the red and yellow bell peppers into thin strips. Set aside.
In the same pot, add the remaining 1 tbsp olive oil and reduce heat to medium. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 2 minutes, letting it caramelize slightly. Add the diced tomatoes, white wine, and chicken stock, scraping the bottom of the pot to deglaze.
Stir in the paprika, smoked paprika, fresh thyme sprigs, bay leaf, and the remaining 1 tsp salt and 1/2 tsp black pepper.
Return the seared pork to the pot, along with the bell peppers. Stir to combine and bring the mixture to a gentle simmer.
Cover the pot with a lid and reduce heat to low. Let the ragout simmer gently for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the flavors are well-developed.
Remove and discard the thyme sprigs and bay leaf. Taste and adjust seasoning with more salt and pepper, if needed.
Garnish with freshly chopped parsley and serve hot with crusty bread or over steamed rice.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1032 mg | 45% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.4 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
