Cape Verdean Cachupa

Name: Cape Verdean Cachupa
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8
Ingredients: 2 dried hominy or canjica, soaked overnight; 1 dried red kidney beans, soaked overnight; 1 dried lima or cranberry beans, soaked overnight; 1 bone-in pork shoulder, cut into 1-inch pieces; 8 linguiça or chouriço, sliced; 2 olive oil; 1 yellow onion, diced; 4 garlic, minced; 2 bay leaves; 1 smoked paprika; 1/2 ground black pepper; 8 water or low-sodium stock, plus more as needed; 1 sweet potato, peeled and cubed; 1 green cabbage, roughly chopped; 2 carrots, sliced; 2 ripe tomatoes, chopped; 1 fine salt, plus more to taste

AuthorDan MurungaCategoryCape Verde, Main Course, PorkDifficultyIntermediate

A hearty stew of hominy, beans, vegetables, pork, and linguiça.

Yields8 ServingsUnitsDefault

Prep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins

Cachupa varies across Cape Verde, this filling one-pot dish is traditionally adapted from island to island and household to household. This meat-rich version is often called cachupa rica. Soak the hominy and beans overnight for even cooking. Add hot water during cooking if the stew becomes too thick before the grains are tender. Refrigerate leftovers for up to 4 days; the flavor deepens overnight.

Ingredients

2 dried hominy or canjica, soaked overnight

1 cup dried red kidney beans, soaked overnight

1 cup dried lima or cranberry beans, soaked overnight

1 bone-in pork shoulder, cut into 1-inch pieces

8 linguiça or chouriço, sliced

2 olive oil

1 yellow onion, diced

4 garlic, minced

2 bay leaves

1 smoked paprika

½ ground black pepper

8 water or low-sodium stock, plus more as needed

1 sweet potato, peeled and cubed

1 green cabbage, roughly chopped

2 carrots, sliced

2 ripe tomatoes, chopped

1 fine salt, plus more to taste

Directions

Drain and rinse the soaked hominy and beans separately; discard the soaking water.

Heat the olive oil in a large heavy pot over medium-high heat. Brown the pork in batches, then brown the linguiça. Transfer both to a plate.

Reduce the heat to medium. Add the onion and cook for 5 minutes. Stir in the garlic, bay leaves, smoked paprika, and black pepper for 30 seconds.

Return the pork to the pot. Add the hominy, beans, and water or stock. Bring to a boil, skim any foam, then reduce to a gentle simmer. Cover partially and cook for about 2 hours, stirring occasionally.

Add the tomatoes, sweet potato, and carrots. Simmer for 30 minutes, adding a little hot water if needed.

Stir in the cabbage and browned linguiça. Continue simmering for 20 to 25 minutes, until the grains, beans, meat, and vegetables are tender.

Remove the bay leaves. Season with salt and adjust the consistency: cachupa should be thick and spoonable but not dry.

Rest the stew for 10 minutes before serving warm. Offer piri-piri sauce at the table if desired.