Cozido with Arroz de Couve (Cabbage Rice)

Cozido Preparation

1. 1Place the pork shoulder, beef chuck, and chicken in a large stockpot. Cover with cold water and bring to a boil. Skim off any foam that rises to the surface.
2. 2Add the quartered cabbage, halved potatoes, chopped carrots, and quartered turnips to the pot. Season with salt and pepper.
3. 3Add the chourico and blood sausage (if using) to the pot. Ensure all ingredients are submerged. Add more water if necessary.
4. 4Cover the pot and simmer gently for at least 2.5 to 3 hours, or until the meats are very tender and the vegetables are cooked through.

Arroz de Couve Preparation

1. 1While the cozido is simmering, prepare the Arroz de Couve. In a separate pot or large saucepan, heat the olive oil over medium heat.
2. 2Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. 3Stir in the rinsed rice, shredded cabbage, and chopped cilantro. Cook for 2-3 minutes, stirring to coat the rice and cabbage with the aromatics.
4. 4Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and most of the liquid has been absorbed.
5. 5Season the Arroz de Couve with salt and pepper to taste. Fluff with a fork.

Serving

1. 1Carefully remove the meats and vegetables from the cozido pot. Slice the meats and arrange them on a large platter with the cooked vegetables.
2. 2Strain some of the cooking liquid from the cozido pot (this is often served as a broth) and serve alongside the meats and vegetables.
3. 3Serve the warm Arroz de Couve as a side dish with the Cozido.