This seafood soup is so delicious.  There is a certain magic that happens with the combination of the chorizo and the potato chunks that cook down in the homemade chicken stock.  Add in shrimp, and you have a delicious, hearty stew that has something for everyone.  We used shrimp in this version, but it’s equally lovely with any shellfish you like.  I also have a great version with clams in my cookbook.  There are so many ways to make this fantastic, satisfying stew! 

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Whole30 Portuguese Stew

  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 min
  • Yield: 4 servings


This soup is a great way to spice up your Whole30!


2 Tbsp clarified butter 

1 large white onion, chopped 

3 garlic cloves, chopped 

24 oz precooked Whole30 compliant chorizo sausage 

1 Tbsp red wine vinegar 

1 tsp red pepper flakes 

6 cups chicken stock (more, if needed) 

1½ pounds fingerling red potatoes, quartered 

1 cup green beans (cut into ½ inch pieces) 

1 large carrot, cut into ¼ inch coins 

8 oz peeled, deveined shrimp 

¼ cup Tomato Confit (or 1 Tbsp tomato paste, dissolved in warm stock) 

¼ cup crushed tomatoes 


In a large Dutch oven or pot (7.5-8 qt) over medium high heat, melt the clarified butter. Add the onion and cook, stirring frequently, until translucent and soft, about 2 minutes.  Add the garlic and cook 1 more minute.  

Add the chorizo and stir to combine. Cook until the chorizo is browned, about 5 minutes.  

Add the vinegar and red pepper flakes, stir to combine well, and turn off heat.  Set aside.  

In a separate stock pot, bring chicken stock to a boil over medium high heat. Add the potatoes, stirring occasionally while the stock comes back to a boil. Once boiling, continue to cook for 5 minutes.  Add the green beans and cook for 6 minutes.  Add the carrots and cook until just tender, about 2 minutes. Add the shrimp and cook 3 minutes.   

Meanwhile, remove about 2 Tbsp chicken stock and place in the other large pot with the chorizo to deglaze the pan.  

When the vegetables and shrimp are done cooking, reserving 1 cup of the chicken stock, transfer the remaining contents into the deglazed large pot to combine with the chorizo mixture.  

Using a medium saucepan, combine the reserved chicken stock, the tomato confit, and the crushed tomatoes. Stirring to combine, cook for about 1 minute to bring to heat. Transfer to the other pot, stir to combine, and serve. 


Teri’s tip:  Keep additional chicken stock off to the side, so if too much boils off during cooking, you have some reserved to add to the stew.