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Rancho A Portuguesa Soup
Rancho A Portuguesa Soup

Before you jump to Rancho A Portuguesa Soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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Evidently, it’s not at all difficult to start incorporating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to rancho a portuguesa soup recipe. You can have rancho a portuguesa soup using 15 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Rancho A Portuguesa Soup:
  1. Use 600 grams pork meat (any cut will do, add pieces with fat like belly slices)
  2. Use 200 grams chicken pieces
  3. Get 200 grams chorizo (whole)
  4. Take 150 grams black pudding (optional)
  5. Use 400 grams chick peas, pre-cooked in pressure cooker or 2 tins
  6. Use 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. Use 1 onion (whole)
  11. Get 1 medium green pumpkin (cut into chunks)
  12. Get rock salt for the meat
  13. Get 3 tbsp olive oil
  14. Take 1 handful fresh mint
  15. Get 2 liter water, may need more to add during cooking.
Steps 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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