PORTUGUESE COZIDO (one of the national dishes)

PORTUGUESE COZIDO (one of Portugals national dishes)

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Course Main Course
Servings 20


  • 4 pounds pork shoulder or pork butt
  • 3 pounds beef chuck
  • 1 pound pork belly
  • 3 pounds pork feet
  • 3 pork ears pork ears
  • 2 pounds Portuguese sausage
  • 3 pounds Carrots
  • 2 pounds Cabbage
  • 1 pound collard greens
  • 1 pound turnips
  • 1 pound parsnip
  • 2 pounds red potatoes
  • 2 yellow onions
  • 1 head of garlic
  • 2 can white beans
  • 8 oz tomato paste
  • 4 cups water
  • 1/2 tbsp black pepper
  • 1 tbsp cloves
  • 2 tsp cinnamon
  • 3 tbsp chopped rosemary
  • 10 Bay leaves
  • 1 tsp red hot peppers


  • Sprinkle 1/4-1/2 a tsp of salt per pound of meat. (So if you have 10 pounds of meat you would need about 5 tsp of granulated salt). Note: if you are using kosher salt you want to use about 3/4 of a tsp per pound of meat
  • Cut up the beef, pork shoulder or pork butt in about 2-3 inch cubes. Cut the pork belly in about 1 inch cubes. Place in a large bowl or cookie sheet pan with the pork ears, pork feet, and pork tail; then sprinkle with salt. Ideally you want to salt the meat about 8 to 12 hours in advance or at least an hour before cooking.
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  • Add the salted meat to a large pot with the water, the spices, herbs and garlic (note: add half the spices now and the other half when you add the cabbage. Simmer over low heat for 2 - 3 hours. (1.5 to two hours if you want to meet to be intact but tinder, and three hours if you want to meet to be "falling off the bone”,/shredded and falling apart tender).
  • Cut the root vegetables in large pieces
    Carrot turnip vegetables 7529
  • Cut the cabbage and collard greens and place in a separate bowl.
    cozido vegetables stew breeze brazing brasing brase 8367
  • After the meat has simmered for 2-3 hour add the root vegetables and tomato paste. Cook for about 30 minutes then add the sausage, canned bean, (2nd half of the spices) cabbage and collard greens. Cook for an additional 1 - 1.5 hours. Taste and decide if you think it needs more salt or spices. You know it's done when you could easily pierce a carrot or potato with a fork.


slow cooking
Note:  in the video I cooked the Cozido for a greater amount of time that is traditional. Traditionally, this dish is not cooked to the point where the meat is falling off the bone and shredding.
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Portuguese / Keto / Seafood / Vegetarian / Breakfast / Dinner

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I aspire to share recipes that you and your family can enjoy while also learning about cooking fundamentals along the way. I attended the California Culinary Academy in San Francisco, CA and now enjoy cooking as a hobby.

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