We Portuguese LOVE a good hearty stew. From North to South, soup is a staple of our cuisine. And it doesn’t matter if it’s blazing hot or pouring rain, there’s always a pot bubbling away somewhere. Today, we’re highlighting one of the north’s most comforting dishes: Rancho, a traditional stew that’s as rich in flavor as it is in history. It’s the kind of meal that truly fills you up (really!). Here’s our recipe for Rancho, perfect for four hungry people.
Ingredients
- 350 grams of chickpeas
- 4 large potatoes
- 120 grams of macaroni
- 250 grams of veal trotter
- 250 grams of pork belly
- 250 grams of “chouriço”
- 250 grams of boiled beef
- 1 dessert spoon of paprika
- 1 dessert spoon of lard
- 2 decilitres of olive oil
- 2 onions
- salt, to taste
- pepper, to taste
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Rancho recipe
- Soak the chickpeas for a few minutes
- Cook all the meat as well as the chickpeas in water and add salt and pepper to taste
- Meanwhile, fry the chopped onions gently in the lard and olive oil
- Remove the meat(s) when cooked and dice it in edible cubes
- Dice the potatoes in small pieces
- Add the potatoes, the meats and the macaroni back with the chickpeas (the mixture should be thick enough to stand a wooden spoon upright in it)
Season to taste and serve hot!
Curious to taste Portuguese dishes like this with a local twist?
Join one of our Food & Drink Tours, or let’s craft a Private Custom Tour just for you — built around your favorite Portuguese flavors (Rancho included!). After all, here in Porto, there’s always room at the table for another foodie friend.
Bom apetite!
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