If you’ve ever travelled through northern Portugal in winter, you’ll know the kind of food that warms you from the inside out. Rancho à Portuguesa is one of those dishes — rustic, rich, and deeply comforting.
Originating from the Trás-os-Montes e Alto Douro region — literally “behind the mountains” — this traditional casserole brings together slow-cooked meats, chouriço, chickpeas, and pasta in a smoky paprika sauce. It’s the perfect dish to share with family and friends on a chilly day, ideally with a hearty red wine and a crusty loaf of bread.
Ingredients
- 200g chouriço, thinly sliced
- 100g blood sausage, thinly sliced (optional)
- 500g boneless pork, cut into cubes
- 4 beef shin cuts (±600g), cut into cubes – keep the marrow bones aside
- 200g bacon, diced
- 250g canned chickpeas (or 80g dried chickpeas, cooked)
- 150g penne or macaroni pasta
- 1 onion, diced
- 6 garlic cloves, chopped
- 1 carrot, cut into cubes
- 4 medium potatoes, cut into cubes
- 150g cabbage, thinly sliced
- 2 tsp paprika
- 3 bay leaves
- 100ml dry white wine
- 500ml chicken stock (use a good-quality stock)
- Olive oil
- Salt and freshly ground black pepper
- Chopped parsley, for garnish
Method
Start the base:
Heat a drizzle of olive oil in a heavy Dutch oven. Fry the garlic, bay leaves, and onion until the onion turns translucent.
Brown the meat:
Add about 100g of the chouriço, the pork and beef cubes, and the bacon. Stir in the paprika and a teaspoon of black pepper. Cook over medium heat until the meat starts to brown.
Simmer:
Pour in the wine and stock, then add the marrow bones. Cover and simmer gently over low heat. Add a little water if needed — Rancho should have plenty of sauce when served.
Add the vegetables:
When the meat is tender, add the carrots, potatoes, and cabbage. Cook until the vegetables are soft, stirring occasionally.
Season:
Taste and adjust with salt and black pepper.
Add the pasta and sausage:
Stir in the remaining chouriço, blood sausage (if using), and pasta. Cook until the pasta is al dente.
Finish:
Gently fold in the chickpeas, then remove from the heat. Cover and rest for 15 minutes to allow the flavours to blend.
Serve:
Garnish with chopped parsley and serve hot with crusty bread and a glass of red wine.
Serving Tip
Rancho à Portuguesa tastes even better the next day, as the flavours deepen overnight. Reheat it gently on the stove with a splash of water or stock to loosen the sauce.
