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Ingredientes
- 1 x (2 to 2 1/2-lb.) boneless pork butt Chorizo Seasoning, recipe follows
- 1 lrg yellow onion, minced
- 1/2 tsp salt
- 1/4 tsp grnd black pepper
- 2 tsp chopped garlic
- 3 Tbsp. tomato paste
- 1 x bay leaf
- 1/2 c. dry red wine
- 1 lb small new potatoes, peeled
- 2 lrg carrots, peeled and quartered
- 1 lrg sweet potato, peeled and quartered
- 3 Tbsp. minced fresh parsley
- 4 c. chicken stock Hot Portuguese bread, accompaniment
- 3 Tbsp. paprika
- 3 Tbsp. Pimento Moida (Portuguese red pepper paste)
- 2 Tbsp. minced garlic
- 1 tsp grnd cumin
- 1 1/2 tsp salt
- 1 tsp onion pwdr
- 1/2 tsp dry oregano
- 1/2 tsp dry thyme
- 1/2 tsp freshly grnd black pepper
- 1/2 tsp garlic pwdr
- 1/2 tsp grnd allspice
Direcciones
- Place the pork butt in a large baking dish. Wearing rubber gloves, rub the chorizo seasoning into the pork on all sides. Cover and chill overnight.
- Preheat the oven to 350 degrees F. Tie the meat with butcher's twine and let sit at room temperature for 30 min.
- In a braising pan or possibly Dutch oven, heat the oil over medium-high heat. Add in the meat and brown on all sides, 5 min. Remove from the pan. Add in the onions, salt, and pepper, and cook, stirring, till soft, about 3 min. Add in the garlic and cook, stirring, for 30 seconds. Add in the tomato paste and bay leaf, and cook for 1 minute. Add in the wine. Stir to deglaze the pan and till reduced by 1/2. Add in the potatoes, carrots, sweet potato, and parsley. Return the meat to the pan and add in sufficient chicken stock to cover the vegetables.
- Cover tightly and place in the oven. Roast till the vegetables and meat are tender, and the meat registers 160 to 165 degrees F on an instant-read meat thermometer, 2 hrs. Remove from the oven. Remove the pork from the pot and cover loosely to keep hot, and let rest for 10 min before carving. (The final temperature of the meat after resting for 10 min or possibly so may read 170 to 175 degrees F.)
- Serve with the vegetables and pan juices, cooked green beans and warm bread.
- Chorizo Seasoning:In a bowl, make combine all the ingredients to make a paste, adding the Pimento Moida, to taste. Cover and set aside till needed to marinate the meat. (Chill if not being used immediately.)
- Yield: about 1/2 c.
- Inactive
- Prep Time: 12 hrs 30 min
- Recipe courtesy Emeril Lagasse, 2002Prep Time: 20 minutesCook Time: 2 hrs 30 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 500g | |
| Recipe makes 4 servings | |
| Calories 212 | |
| Calories from Fat 13 | 6% |
| Total Fat 1.56g | 2% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1684mg | 70% |
| Potassium 1289mg | 37% |
| Total Carbs 39.99g | 11% |
| Dietary Fiber 8.3g | 28% |
| Sugars 7.67g | 5% |
| Protein 7.63g | 12% |
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