Entree: Cape Verde – Southern Culinary Region – Cachupa (Hearty slow-cooked Cape Verdean stew of hominy, beans, vegetables, and preserved or fresh meats)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 15 min

Additional 1 hr

Total 3 hrs

Ingredients

- 2 cups (400 g) dried hominy (maize), soaked overnight and drained
- 1 cup (200 g) dried white beans, soaked overnight and drained
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) linguiça or chorizo, sliced
- 1 lb (454 g) sweet potato, peeled and cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) cassava (yuca), peeled and cut into 1-inch (2.5 cm) pieces
- 1 cup (225 g) pumpkin or winter squash, peeled and cubed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 1/2 cup (120 ml) crushed tomatoes
- 8 cups (1.9 L) water or low-sodium chicken or beef broth
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup (15 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Rinse the soaked hominy and beans. In a large heavy pot, heat olive oil over medium-high heat and brown the pork shoulder pieces on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pot, add the sliced linguiça and cook until browned, about 3 minutes. Add the chopped onion and sauté until soft, 4–5 minutes. Stir in the garlic, smoked paprika, and cumin and cook 1 minute until fragrant.
3. Return the pork to the pot with the hominy and beans. Add the crushed tomatoes, bay leaves, and enough water or broth to cover by about 1 inch (approximately 8 cups/1.9 L). Bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 1 to 1 1/2 hours, stirring occasionally.
4. Add the sweet potato, cassava, and pumpkin to the pot. Continue to simmer, covered, until hominy, beans, and vegetables are tender, about 45–60 minutes more. Add additional water or broth as needed to maintain a stew consistency.
5. Adjust seasoning with salt and pepper. Remove bay leaves. Stir in chopped parsley or cilantro just before serving. Serve hot, traditionally accompanied by rice, fried eggs, or crusty bread if desired.