Rancho A Portuguesa Soup
Rancho A Portuguesa Soup

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, rancho a portuguesa soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Rancho A Portuguesa Soup is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Rancho A Portuguesa Soup is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook rancho a portuguesa soup using 15 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Rancho A Portuguesa Soup:
  1. Prepare 600 grams pork meat (any cut will do, add pieces with fat like belly slices)
  2. Prepare 200 grams chicken pieces
  3. Prepare 200 grams chorizo (whole)
  4. Make ready 150 grams black pudding (optional)
  5. Prepare 400 grams chick peas, pre-cooked in pressure cooker or 2 tins
  6. Get 200 grams pasta (any pasta)
  7. Take 200 grams green beans (ends trimmed and left whole)
  8. Take 2 large potatoes (diced thickly)
  9. Get 1 large carrot (sliced)
  10. Get 1 onion (whole)
  11. Get 1 medium green pumpkin (cut into chunks)
  12. Prepare rock salt for the meat
  13. Make ready 3 tbsp olive oil
  14. Prepare 1 handful fresh mint
  15. Prepare 2 liter water, may need more to add during cooking.
Instructions to make Rancho A Portuguesa Soup:
  1. Salt the meat at least 4 hours before cooking. Place in the fridge.
  2. If cooking the chick peas, save the water so as to use when cooking your meat.
  3. Place onion and all the meats including chorizo and black pudding in water in a pressure cooker.
  4. Seal the cooker and cook for 40-45 minutes.
  5. When your able to open the cooker, transfer all the water to a large saucepan and bring to the heat on medium, leave the meat in the pressure cooker to keep warm.
  6. Add all the prepared vegetables, chick peas (minus the mint) and olive oil to the meat water and bring to the boil on a medium heat then reduce and simmer on low for up to 50 minutes or until the vegatables are cooked to your desire.
  7. During this time stir occasionally and add more water if it starts to evaporate from the saucepan.
  8. Add pasta 15 minutes after the vegetables and cook for the rest of the 50 minutes.
  9. Add the mint 10 minutes before stove is turned off.
  10. Check seasoning, let it rest for 10 minutes.
  11. In the meantime prepare your meat by cutting it into smaller pieces. Serve alongside the soup and some rustic bread.

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