Entree: Cape Verde – Northern Culinary Region – Cachupa (Hearty slow-cooked Cape Verdean stew of corn, beans, vegetables and often pork or sausage)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 15 min

Total 2 hrs 30 min

Ingredients

- 2 cups (400 g) dried hominy or large-kernel corn, soaked overnight and drained
- 1 cup (200 g) dried white beans, soaked overnight and drained
- 1 lb (450 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 Portuguese chorizo sausages, approx. 4 oz (115 g) each, sliced
- 2 tbsp (30 ml) olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 medium sweet potato, about 10 oz (300 g), peeled and cut into 1-inch (2.5 cm) cubes
- 1 cup (200 g) pumpkin or butternut squash, diced
- 1 bay leaf
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin
- 6 cups (1.4 L) chicken stock or water
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped, for garnish

Instructions

1. Drain the soaked hominy and beans. In a large pot, cover them with fresh water, bring to a boil for 5 minutes, then drain and set aside.
2. Heat olive oil over medium-high heat in the same pot. Add pork pieces and brown on all sides, about 6–8 minutes. Remove and set aside.
3. Add sliced chorizo to the pot and brown briefly until it releases fat, then add chopped onion, garlic, and green pepper; sauté until softened, about 5 minutes.
4. Stir in smoked paprika and cumin, then return the pork to the pot along with the pre-boiled hominy and beans. Add bay leaf and pour in chicken stock to cover; bring to a gentle boil.
5. Reduce heat to low, cover, and simmer gently for 1½ to 2 hours, stirring occasionally, until hominy and beans begin to soften and pork is tender.
6. Add sweet potato and pumpkin; continue simmering, uncovered, for another 30–45 minutes until all ingredients are tender and stew is thick and cohesive. Add more stock or water if too thick.
7. Taste and adjust seasoning with salt and pepper. Remove bay leaf.
8. Serve hot, garnished with chopped cilantro or parsley. Cachupa can be accompanied by steamed rice, fried eggs, or additional sausage as preferred.