Description
Savor a low-carb Brazilian delight with this Keto Feijoada Bowl, a savory stew packed with flavor and nutrition.
Ingredients
Scale
- 1 pound diced pork shoulder
- 8 ounces sliced chorizo sausage
- 4 ounces chopped pancetta
- 1 medium onion, finely chopped
- 4 cloves minced garlic
- 1 diced red bell pepper
- 1 can (14.5 ounces) drained diced tomatoes
- 2 cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 cup trimmed green beans, cut into 1-inch lengths
- 1 ripe avocado, diced
- Chopped fresh cilantro for garnish
Instructions
- Heat a large pot over medium heat and add the pancetta. Cook until crispy, then remove and set aside, keeping the rendered fat.
- Add the diced pork shoulder to the pot and sear until golden brown on all sides, about 5-7 minutes.
- Introduce the chorizo, onion, garlic, and red bell pepper. Sauté until the vegetables soften, approximately 5 minutes.
- Incorporate the drained diced tomatoes, chicken broth, cumin, smoked paprika, oregano, and season with salt and pepper. Stir well and bring to a gentle boil.
- Lower the heat, cover the pot, and simmer for 1 hour, stirring occasionally to prevent sticking.
- Add the green beans and continue cooking for another 15-20 minutes, or until the beans are tender yet crisp.
- Ladle the stew into bowls and garnish with diced avocado, crispy pancetta, and a sprinkle of fresh cilantro.
Notes
- For an extra kick, add diced jalapeños or a dash of cayenne pepper while sautéing the vegetables.
- Feel free to swap the pork shoulder for beef brisket or chicken thighs to explore different flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: varies
- Fat: 35g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 30g
- Cholesterol: varies