Portuguese chourico, sweet potatoes, and spinach come together with hearty barley to create a comforting and nutritious stew.
From the moment the first spoonful touches your lips, you'll be fascinated by the blend of savory chourico, sweet potatoes, and vibrant spinach, all simmered together in a hearty stew.
This concoction is elevated to new heights by the addition of nutty barley, infusing each bite with a delightful chewiness and an unexpected layer of complexity.
Chourico, Sweet Potato, and Spinach Stew is the magic that happens when bold ingredients come together and is also a nutritional powerhouse that packs a punch.
This stew recipe can be ready in 45 minutes and serves 4 people. Enjoy!
Health Benefits of This Nutritious Stew
From supporting immune health to promoting heart health and providing essential vitamins and minerals, this stew is not just a feast for the taste buds, but also a nourishing treat for your body.
While it adds a delightful smoky and savory flavor, Portugese chourico also provides a good dose of protein. Combined with the high fiber content of barley, this stew becomes a satisfying and filling option that can help control your appetite and support healthy digestion.
Sweet potatoes bring a vibrant orange color to the stew and contribute a rich array of vitamins and minerals. These root vegetables are loaded with vitamin C and A, which promotes good vision, boosts immune function, and supports healthy skin.
Packed with vitamins A, C, and K, as well as folate and iron, spinach offers a range of health benefits. The high vitamin K content is particularly important for bone health and blood clotting, while iron supports energy production and red blood cell formation.
Last but not least, barley is a whole grain that provides a rich source of fiber, vitamins, and minerals. It's notably high in selenium, which acts as an antioxidant and helps protect cells from damage.
Barley also contains several B vitamins, such as niacin and thiamin, that play a key role in energy metabolism. By including barley in this stew, you're incorporating a grain that offers both taste and nutrition.
- Fine Sieve
- Vegetable Peeler
- Can Opener
- Measuring Cups and Spoons
- Cutting Board
- 3 Quart Dutch Oven (or large pot)
First, gather all of the necessary ingredients:
Portuguese Chourico: We prefer mild, but you can use hot or even substitute Spanish or Mexican chorizo.
Extra Virgin Olive Oil
Sweet Potatoes: Use fresh sweet potatoes; then have been peeled, rinsed and diced into 2-inch bite-sized pieces for even cooking.
Fire Roasted Diced Tomatoes: I love the flavor these tomatoes add to recipes; especially stews. You'll want to add the entire can, including the juices.
Barley: Rinse the barley under cold water in a fine mesh sieve until the liquid runs clear before adding it to this stew.
Red Wine: I added a bit of dry, red wine to this stew, but you can omit if you do not use alcohol in your recipes.
Chicken Broth: Any version of chicken broth or stock will work in this recipe; including vegetable broth.
Prepare the Ingredients
Start by peeling the casing off of the chourico; then slice it into ½-inch rounds. Peel and dice the sweet potatoes, mince the garlic, and chop the scallions.
Rinse and dry the spinach thoroughly, removing any dirt or tough stems. I like to use a salad spinner. Set these aside for now.
How do you make Chourico Stew?
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chourico and cook until it starts to brown and release its flavorful oils. This will take about 5 minutes. Stir occasionally to prevent sticking.
Once the chourico is nicely browned, add the minced garlic and scallions to the pot. Sauté them for a few minutes until the garlic becomes fragrant.
Next, add the can of fire roasted tomatoes and spinach; then stir until the spinach wilts. Add the diced sweet potatoes, rinsed barley, wine, chicken broth and seasonings to the pot. Stir everything together to combine.
Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid. Let it simmer gently for about 30 minutes, or until the sweet potatoes and barley are tender.
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Chourico, Sweet Potato and Spinach Stew
- 3-Quart Dutch Oven (or large pot)
- 1 pound portuguese chourico (peeled, sliced into ½-inch rounds)
- 1 tablespoons extra virgin olive oil
- 1 large sweet potato (peeled, rinsed and chopped into 2-inch pieces)
- 2 cloves garlic (minced)
- 2 scallions (chopped)
- 1- (15-ounce) can fire roasted diced tomatoes
- 3 cups fresh spinach (rinsed, drained)
- ½ cup barley (rinsed)
- ¼ cup red wine
- 2 cups chicken broth
- 1 teaspoon chili powder (adjust as necessary to your liking)
- ½ teaspoon cumin
- ½ teaspoon kosher salt (adjust as necessary to your liking)
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chourico and cook until it starts to brown; about 5 minutes. Stir occasionally to prevent sticking.
- Add the garlic and scallions to the pot; then sauté them for a few minutes until the garlic becomes fragrant.
- Next, add the can of fire roasted tomatoes and spinach; then stir until the spinach wilts.
- Add the diced sweet potatoes, rinsed barley, wine, chicken broth and seasonings to the pot. Stir everything together to combine.
- Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid. Let it simmer gently for about 30 minutes, or until the sweet potatoes and barley are tender.