Cachupa Rica (Cape Verdean Stew)

Cachupa Rica is a heartier version of the famous dish from Cape Verde. It’s full of different meats, veggies, and beans. People usually make it for special occasions.

This dish shows the joy of life and good food. The mix of corn, beans, and meats cooked with vegetables makes a tasty and filling stew.

Each bowl is a nod to Cape Verdean cooking.

Ingredients:

• 1 ½ cups hominy corn, soaked overnight
• 1 ½ cups dried beans (like kidney, lima, or pinto), soaked overnight
• 1 pound pork shoulder, chopped
• 1 pound chicken thighs, bone-in
• 1 pound smoked sausage (chouriço or linguiça), sliced
• 8 ounces bacon or salt pork, diced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 medium tomato, chopped (or 1 cup canned diced tomatoes)
• 1 medium sweet potato, peeled and diced
• 1 medium potato, peeled and diced
• 1 cup pumpkin or butternut squash, diced
• 1 cup chopped kale or cabbage
• 2 medium carrots, sliced
• 1 bay leaf
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• 6-8 cups water
• Salt and black pepper, to taste
• Olive oil, for serving (optional)

Instructions:

1. Heat a big pot over medium heat.
2. Add the bacon or salt pork and fry until crispy.
3. Take it out and set it aside.
4. In the same fat, sear the pork and chicken until they’re browned. Remove them too.
5. In the same pot, cook the onion and garlic until soft, about 3-4 minutes.
6. Toss in the diced tomato, paprika, and cumin.
7. Cook for another 2-3 minutes.
8. Add the soaked hominy, beans, bay leaf, and water to the pot.
9. Bring it to a boil, lower the heat, and cover.
10. Let it simmer for 1-2 hours until the beans and corn are soft.
11. Put the pork, chicken, and bacon back in.
12. Add the sweet potato, potato, pumpkin, carrots, kale, and sausage.
13. Let it simmer for another 30-40 minutes until everything is tender.
14. Check the seasoning and add salt and pepper as needed.
15. Drizzle with olive oil if you like.
16. Serve in bowls with crusty bread or rice.