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Cachupa Rica (Slow-Cooked Corn, Bean, and Meat Stew)

Name: Cachupa Rica (Slow-Cooked Corn, Bean, and Meat Stew)
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 servings
Cuisine: Cabo Verde
Ingredients: 300 g dried white or yellow hominy corn (milho pisado), soaked overnight; 150 g dried cranberry beans or kidney beans, soaked overnight; 400 g pork shoulder or spareribs, cut into bite-sized chunks; 150 g linguiça or chouriço sausage, sliced into rounds; 100 g cured bacon or salted pork belly, diced; 200 g cassava (yuca), peeled and cut into large chunks; 200 g sweet potato, peeled and cut into large chunks; 150 g green cabbage, roughly chopped; 1 piece large yellow onion, finely diced; 4 clove garlic, minced; 2 piece dried bay leaves; 45 ml olive oil; 1 sea salt and freshly ground black pepper

A luscious, slow-simmered Cape Verdean hominy stew enriched with cured meats, tender pork, beans, and sweet root vegetables.

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one-potslow-cookedstewgluten-freecomfort-food

The story

Cachupa is the beating heart of Cabo Verdean cuisine, holding deep emotional significance across the archipelago. While Cachupa Pobre is a weekday staple made simply with beans and hominy, Cachupa Rica is reserved for festivities and Sunday family gatherings, bursting with rich cured meats and linguiça. Leftovers are traditionally fried the next morning in lard with fried eggs to make Cachupa Refogada.

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