Braised Portuguese Chorizo and Potato Stew

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty stew featuring smoky Portuguese chorizo and tender potatoes simmered with tomatoes and aromatic herbs for a comforting meal. This Portuguese-inspired pork recipe, ready in about 50 minutes, pairs yellow onion, diced, garlic cloves, minced, canned diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Portuguese cuisine 380 cal/serving

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Ingredients

8 oz Portuguese chorizo, sliced 1/4-inch thick
1 medium yellow onion, diced
3 garlic cloves, minced
3 medium russet potatoes, peeled and diced into 1-inch cubes
1 can (14.5 oz) canned diced tomatoes
2 cups chicken broth
2 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano
2 tbsp fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 8 oz sliced Portuguese chorizo and cook for 4-5 minutes until browned and fragrant, stirring occasionally.
Step 2: Add 1 diced medium yellow onion and 3 minced garlic cloves to the pot and sauté for 3-4 minutes until softened and translucent.
Step 3: Stir in 3 diced russet potatoes, 1 can (14.5 oz) diced tomatoes with juices, 2 cups chicken broth, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until potatoes are tender and stew has thickened.
Step 4: Remove from heat and stir in 2 tbsp chopped fresh parsley. Serve hot with crusty bread to soak up the flavorful broth.