Entree: Cape Verde – National Cuisine – Cachupa (Hearty Cape Verdean slow-cooked stew of hominy, beans, vegetables, and mixed meats)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 20 min

Total 2 hrs 40 min

Ingredients

- 2 cups (320 g) dried hominy (soaked overnight) or canned hominy drained
- 1 cup (200 g) dried red kidney beans (soaked overnight) or 2 cups (480 g) cooked/canned beans, drained
- 1 lb (454 g) pork shoulder, boneless, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) chorizo or linguica, sliced
- 6 oz (170 g) salted cod (bacalhau), soaked 24 hours and flaked (optional)
- 2 tbsp (30 ml) olive oil
- 2 large onions, finely chopped (about 10 oz / 280 g)
- 4 cloves garlic, minced (about 15 g)
- 1 large green bell pepper, chopped (about 6 oz / 170 g)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 12 oz / 340 g)
- 1 cup (240 g) pumpkin or butternut squash, peeled and cubed
- 2 cups (140 g) shredded cabbage
- 1 bay leaf
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) ground cumin
- 1-2 hot peppers (piri-piri) or 1 tsp (5 ml) hot sauce, to taste (optional)
- 6 cups (1.4 L) chicken or beef stock, plus more to adjust consistency
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. If using dried hominy and beans, drain the overnight soak and rinse them. Place hominy and beans in a large pot, cover with fresh water, bring to a boil, then simmer 30 minutes to begin tenderizing; drain and set aside.
2. Season the pork pieces with salt and pepper. In the same large heavy pot or Dutch oven, heat the olive oil over medium-high heat and brown the pork in batches until nicely caramelized; remove and set aside.
3. Add the chorizo slices to the pot and brown briefly to render some fat, then add the chopped onions, garlic, and bell pepper. Sauté until softened, about 5–7 minutes.
4. Return the pork to the pot along with the par-cooked hominy and beans, potatoes, pumpkin, cabbage, bay leaf, paprika, cumin, and hot pepper if using.
5. Pour in the stock so ingredients are just covered (about 6 cups / 1.4 L). Bring to a gentle boil, then reduce heat to low, cover partially, and simmer gently for 1.5 to 2 hours, stirring occasionally and adding more stock or water if the stew becomes too thick.
6. About 20 minutes before the end of cooking, add the soaked and flaked salted cod (if using) and continue to simmer until all components are very tender and flavors have melded. Adjust salt and pepper to taste.
7. If the stew is too thin, uncover and simmer more to thicken. If too thick, thin with hot stock or water.
8. Remove the bay leaf. Serve the cachupa hot in bowls, sprinkled with chopped parsley or cilantro. Traditionally served with fried eggs or fried plantain on the side if desired.