Cape Verde – Cachupa

www.myhungrytum.com

Ingredients:

1 whole chicken cut into serving pieces

1 lb Chorizo sausages

1.5 lb Pork Shoulder Roast

½ lb Salt Pork

2 cups White Hominy

1 cup Kidney Beans dried

1 cup Pinto Beans dried

1 cup Small Lima Beans dried

4 medium onions rough chopped

6 cloves garlic

2 bay leaves

5 tomatoes peeled and sliced into chunks (or a can of peeled tomatoes)

2 Small Green Cabbages cut into chunks or wedges

3 quarts chicken stock or bouillon equivalent

1 cup chopped Cilantro (coriander)

2 tbsp Olive Oil

2 tbsp Vegetable Oil

Salt and Pepper

Preparation:

Rinse the Hominy and heat to a boil in a small sauce pan with water fully covering the hominy. Boil 10 minutes and skim
the foam off the top as you go. Add ½ the Salt Pork and continue simmering for 4 minutes.

Rinse the Beans and heat to a boil in a medium saucepan with water fully covering the beans. Boil for 5 minutes and add
½ the salt pork. Continue boiling for 4 minutes.

Add contents of both pans to a large 20 quart Stock Pot.

Add 3 quarts of Chicken Stock or bouillon equivalent.

Add 2 bay leaves and 2 tbsp Olive Oil to the mix.

Set heat to high and bring to a boil. Then turn to simmer for 2 hrs.

Add the meats to the pot.

Sauté the tomatoes, garlic, and onion in 2 tbsp vegetable oil until the veggies soften.

Add the mixture to the pot and stir. Make sure mixture is completely covered with plenty of liquid (either stock or water
to supplement)

Allow to cook for additional 1.5 hours

Add Cabbage chunks 1/2 hr before cooking is finished.

Season the pot with salt and pepper to taste.

Allow to sit off the heat for 20 minutes so the flavors incorporate fully.
Serve over rice or Cous Cous.

Serves 8-12 people.

http://www.umassd.edu/specialprograms/caboverde/cachupa.html