Entree: Angola – Central Culinary Region – Cachupa (Hearty slow-cooked stew of hominy, beans, root vegetables, and mixed meats)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 30 min

Total 2 hrs 55 min

Ingredients

- 2 cups (400 g) dried hominy (soaked overnight and drained) or 4 cups (950 g) cooked hominy
- 1 cup (200 g) dried beans (navy, red, or pinto), soaked overnight and drained
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) pieces
- 2 smoked chorizo or linguiça sausages, approx. 6 oz (170 g) each, sliced
- 1 lb (454 g) cassava (yuca), peeled and cut into 1-inch (2.5 cm) pieces
- 1 lb (454 g) sweet potato, peeled and cut into 1-inch (2.5 cm) pieces
- 2 ears corn, cut into 3–4 pieces each, approx. 10 oz (280 g) total
- 1 large onion, chopped, approx. 8 oz (225 g)
- 4 cloves garlic, minced
- 1 green bell pepper, chopped, approx. 6 oz (170 g)
- 2 medium tomatoes, chopped, approx. 10 oz (280 g) total
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (2 g) ground cumin
- 1/2 tsp (2 g) ground black pepper
- 2 tsp (10 g) coarse salt, adjust to taste
- 3 tbsp (45 ml) olive oil
- 6 cups (1.4 L) water or low-sodium chicken stock (add more as needed)
- 2 cups (120 g) chopped cabbage or kale (optional, for finishing)
- Fresh parsley or cilantro for garnish

Instructions

1. If using dried hominy and beans, drain after overnight soak. In a large heavy pot or Dutch oven, heat olive oil over medium-high heat and brown the pork shoulder pieces in batches; transfer browned pork to a plate.
2. Add onion, garlic, and green pepper to the pot and sauté until softened, about 5 minutes. Stir in chopped tomatoes, smoked paprika, cumin, bay leaves, salt, and pepper and cook 2–3 minutes.
3. Return pork to the pot along with soaked hominy, soaked beans, cassava, sweet potato, and corn pieces. Pour in water or stock to cover by about 1 inch (2.5 cm).
4. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer gently for 2 to 3 hours, stirring occasionally and skimming foam or excess fat. Add more water or stock if necessary to maintain a stew-like consistency.
5. About 30 minutes before serving, add sliced smoked sausages and chopped cabbage or kale if using; continue to simmer until meats are tender and vegetables are falling apart.
6. Adjust seasoning with salt and pepper. Remove bay leaves. Serve hot, garnished with chopped parsley or cilantro, with crusty bread or rice if desired.