Portugal has been known for its wonderful cuisine and great wines for centuries. I imagine Portugal’s proximity to the spice regions as well as its history (who the Portuguese conquered and who conquered them), vast exploration and trade explain many influences on its food, especially the spices used.  This dish has very distinctive  Moroccan influences.  If we make it with clams (yes, clams) and chouriço or linguiçasausage it is uniquely Portuguese.  This time, I’ve added Spinach to make it a more balanced meal for the kids. 

Portuguese Pork Stew with Spinach

1 pound Pork shoulder or butt

1 Tbsp olive oil

1 yellow onion, diced

3 cloves garlic, minced

1 red pepper (usually roasted but I felt like adding raw), chopped

1 tsp sweet paprika

1 tsp smoked paprika

6-8 threads of saffron

2 bay leaves

¼ cup white wine

1 ½ cups chicken broth

1 lg can tomatoes, chopped

handful parsley, chopped

handful cilantro, chopped

1 pack baby spinach, rinsed

salt and pepper to taste

You could also add potatoes and chickpeas to this dish. 

Take the saffron threads and crush them in your fingers into a small amount of hot water, set aside.  Over medium high heat brown the pork in olive oil and set aside.  Sauté the onion for 2 minutes,  add garlic and continue until onions are clear making sure you don’t brown the garlic.  Add the paprika and stir for a minute before adding the pork and red pepper.  Add saffron, wine, broth, bay leaves, and tomatoes. Bring to simmer, cover and reduce heat to low.  Cook for 25 minutes and stir in herbs.  Add spinach and continue to cook until wilted.  Served over brown rice.  It can be made in a slow cooker to cook for 6-8 hours if you prefer.  

My youngest son was in a bad mood when he got to the table and initially refused to eat saying he wasn’t going to eat it because it was “yucky” but once he had cuddle from mommy and a taste he happily ate it.  My middle son didn’t even make a fuss (he’s normally the one who complains when he sees dinner).  My eldest was eager to try it and deemed it “delicious” when asked his opinion of the dinner.