Cachupa RicaHominy, Bean, and Meat Stew
This festive Cape Verdean stew is built from hominy, beans, and assorted pork, all simmered slowly until the broth turns rich and the grains become tender and creamy. It is a deeply savory, celebratory pot meant to be served hot and generously.
Prep
30m
Cook
3h
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 450gHominy (soaked overnight and drained)
- 250gRed Bean (soaked overnight and drained)
- 200gChorizo (cut into thick slices)
- 150gBacon (cut into pieces)
- 200gOnion (finely chopped)
- 12gGarlic (crushed)
- 250gTomato (finely chopped)
- 30gTomato Paste
- 250gSweet Potato (peeled and cut into large chunks)
- 250gPumpkin (peeled and cut into large chunks)
- 150gCarrot (cut into thick rounds)
- 200gGreen Cabbage (cut into thick strips)
- 2pcsBay Leaf
- 6gPaprika
- 3gBlack Pepper
- 10gSalt
- 25mlVegetable Oil
- 1.8lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a large heavy pot over medium heat. Add the bacon and chorizo and cook until the fat begins to render.
- 02
Add the onion and cook until softened and lightly golden, then stir in the garlic.
- 03
Add the tomato, tomato paste, paprika, bay leaves, black pepper, and salt. Cook until the tomato breaks down.
- 04
Stir in the hominy, red beans, and water. Bring to a boil, then reduce to a gentle simmer and cook partially covered until the hominy and beans are nearly tender.
- 05
Add the sweet potato, pumpkin, carrot, and green cabbage. Continue simmering until the vegetables are soft, the beans are fully tender, and the broth has thickened.
- 06
Remove the bay leaves and serve the cachupa rica hot.
Ratings & Reviews
Log in to rate and review this recipe.