cozido

Cozido is a traditional dish from Portuguese cuisine characterized by cooking a variety of meats and vegetables together in a single large pot. The name derives from cozer, the Portuguese verb meaning to boil or cook. The most well-known version is Cozido à Portuguesa, which typically uses several meats such as beef and pork (often shoulder or ribs), and may include poultry, along with sausages like chouriço and morcela. Vegetables commonly added are potatoes, carrots, turnips, cabbage, and sometimes chickpeas or dried beans. The ingredients are simmered in salted water or broth for several hours to develop a rich, communal meal. The meats and vegetables are usually plated separately, with the broth served as a soup or starter and the meats accompanied by rice or crusty bread.

In Portugal, cozido is often associated with family gatherings and holiday meals, reflecting a tradition of using available ingredients to create a hearty, economical dish. The preparation can vary by region and household, resulting in a range of textures and flavor profiles while maintaining the core concept of a boiled, all-in-one meal.

Beyond Portugal, the term cozido is used in other Portuguese-speaking countries, particularly Brazil, to denote a similar boiled-meat dish. Brazilian variants tend to emphasize different regional meats and vegetables and are commonly served with rice and, in some areas, farofa. Overall, cozido remains a versatile and historical example of one-pot cooking in Lusophone culinary traditions.