Entree: Mozambique – National Cuisine – Cachupa (Hearty slow-cooked corn and bean stew with meat, sausage, and root vegetables)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

- 2 cups (400 g) dried hominy or large-kernel corn, soaked overnight and drained
- 1 cup (200 g) dried lima beans or kidney beans, soaked overnight and drained
- 1 1/2 lb (680 g) pork shoulder, cut into 1–1.5 inch pieces (approx. usable weight)
- 8 oz (225 g) linguiça or chorizo, sliced (approx. usable weight)
- 2 medium potatoes, peeled and diced
- 1 medium sweet potato, peeled and diced
- 1 cup (150 g) cassava (yuca), peeled and cut into chunks
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tbsp (30 ml) olive oil
- 1 can 14 oz (400 g) diced tomatoes
- 6 cups (1.4 L) water or light stock
- 1 bay leaf
- 1 tsp (5 g) smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh cilantro or parsley for garnish

Instructions

1. After soaking the hominy and beans overnight, drain and rinse them. Pat the pork shoulder pieces dry and season lightly with salt and pepper.
2. In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Brown the pork pieces in batches until well caramelized; remove and set aside. Add the linguiça slices and brown briefly, then remove.
3. Reduce heat to medium, add the onion and cook until softened, 4–5 minutes. Add the garlic and cook 1 minute. Return the pork and linguiça to the pot.
4. Add the drained hominy and beans, diced tomatoes, water or stock, bay leaf, and smoked paprika. Bring to a boil, then reduce to a low simmer, cover, and cook gently for 1 to 1 1/2 hours until the hominy begins to soften.
5. Add the potatoes, sweet potato, and cassava to the pot. Continue to simmer, partially covered, for another 30–45 minutes until all components are tender and the stew is thick and cohesive. Stir occasionally and add a little more water if needed to reach a stew-like consistency.
6. Taste and adjust seasoning with salt and pepper. Remove the bay leaf, shred a few pork pieces into the stew for texture if desired, garnish with chopped cilantro or parsley, and serve hot.