The Cozido das Furnas is a traditional stew from the island of São Miguel, in the Azores, (Portugal) cooked using the geothermal heat of volcanic calderas.
Traditionally, the pot is wrapped in a jute bag and buried in the Furnas calderas for slow cooking of 5-6 hours at a temperature ranging from 147°F to 205°F.
Inside an aluminum pan are placed beef (chambão*), pork and chicken, pig’s feet, ears and ribs, chorizo, bacon, cabbage, turnips, potatoes, sweet potatoes, and carrots.
This dish is a symbol of the Azorean culinary culture, representing the ingenious use of the island’s natural resources.
Traditionally, Cozido das Furnas is not served with sauces. The dish is designed to be complete, with its intense flavors given by the long cooking and the combination of meats and vegetables.
Cozido das Furnas is well-suited for the crockpot (slow cooker), which can mimic traditional slow cooking.
Here’s how to adapt it.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 10 People
- Cooking methods: Slow cooking
- Cuisine: Portuguese
- Seasonality: All seasons
Ingredients
- 3.3 lbs beef (chambão)
- 3.3 lbs pork (shoulder, ribs or leg, feet, ears)
- 1 chicken (or chicken breast)
- 3 chouricos (smoked sausages)
- 9 oz fresh bacon
- 16 potatoes (and/or sweet potatoes)
- 8 carrots
- 4 turnips
- 1 couve-galega (or kale)
- to taste salt and pepper
- 3.4 oz broth
Tools
- 1 crockpot
Steps
Preparation: Cut everything into large pieces.
Layering: Place the meats at the bottom, then vegetables in layers.
Seasoning: Add salt and pepper between layers.
Cooking:
Low for 8-10 hours
High for 5-6 hours
Liquid Check: add up to 3.4 oz of broth or water.
Poncha
I served with Poncha, the famous Madeira drink, another Portuguese island, prepared with aguardente de cana (distilled alcohol from sugar cane juice), honey, sugar, and orange or lemon juice.
Mixed with a mixing tool created in Madeira officially called mexelote but more commonly known as caralhinho (little rooster), a kind of pestle.
Mixed with a mixing tool created in Madeira officially called mexelote but more commonly known as caralhinho (little rooster), a kind of pestle.
Here’s the recipe:
🥃 Classic Poncha from Madeira
Ingredients (for 1 liter / 4–6 glasses)
250 ml of aguardente de cana (Madeira rum)
250 ml of citrus juice (lemon + orange)
Classic: juice of 2 lemons and 2 oranges (approx. 300–400 g)
4–5 tablespoons of sugar, or 3 tablespoons of honey
Traditional tools
Mexelote (or “pau da poncha”): the typical wooden pestle used to mix
Preparation
Prepare the citrus
Slightly grate the zest of 1 lemon (optional) and squeeze lemons and oranges.
Mix sugar/honey with citrus
In a tall glass, combine the citrus juice with sugar or honey. Stir vigorously with the mexelote until well dissolved.
Add the aguardente.
Pour the same amount of distilled spirit and mix until forming a light foam [8] [9] .
Serve with ice.
Strain, pour into glasses, and add ice cubes (optional).
FAQ (Questions and Answers)
What cut of meat is “chambão”?
The term “chambão” refers to a specific cut of meat, often associated with the shank (but it can also refer to the entire bovine leg cut) obtained from the lower part of the front or rear legs of the cattle, particularly from the tibia and surrounding muscles.
This meat is rich in connective tissue and collagen, making it ideal for slow and moist cooking like stews, braises, and soups.
Found at: The lower part of the leg, around the tibia boneWhat type of cabbage is couve-galega and how can I substitute it?
The “Portuguese cabbage” actually refers to “couve-galega”, a specific variety of cabbage from Portugal, widely used in traditional cuisine, particularly for the famous “caldo verde”.
It is not a different type of cabbage, but a local variety with long, narrow leaves, often consumed shredded.
“Couve-galega” is the Portuguese cabbage:
It is a traditional Portuguese variety, not a different cabbage from those we know.
Use in “caldo verde”:
The “couve-galega” is the main ingredient in the Portuguese soup “caldo verde”, where it is cut into thin strips and added to the broth.
Substitutability:
If “couve-galega” is not available, kale or turnip greens are often used as substitutes in the “caldo verde” recipe.
Appearance:
The “couve-galega” is distinguished by its long, narrow leaves, often with a slightly tougher texture compared to other cabbage varieties.
In summary, when talking about “Portuguese cabbage”, it refers to “couve-galega”, a specific cabbage from Portugal, essential for its traditional cuisine
