Cachupa

Ingredients

• 150 g Dried hominy
• 80 g Dried beans (Choose red kidney beans, black-eyed peas, pinto beans, or butter beans.)
• Pork belly (1 pack, cut into chunks; pack size not specified.)
• 3 Chouriço sausages (Sliced; source method also describes chopping into chunks.)
• 1 Onion (Large, diced.)
• 4 cloves Garlic (Finely chopped.)
• 3 Tomatoes (Large, chopped.)
• 1 tbsp Tomato paste
• 0.5 Sweet potato (Half a small sweet potato, peeled and cut into chunks.)
• 100 g Cassava (Peeled and cut into chunks.)
• 3 Bay leaves
• 1 tbsp Smoked paprika
• 1 tbsp Olive oil
• 900 ml Chicken stock (Homemade or store-bought; source says to add enough to fill the pot, with 900 ml listed.)
• Salt (To taste; used to season the pork belly.)
• Black pepper (To taste; used to season the pork belly.)
• Kale (A handful, washed; amount not specified.)
• Fresh coriander (Small handful, chopped, for garnish.)
• Piri-piri or chili sauce (To serve; source method calls it piri-piri chili oil.)

Steps

1. 1

   Soak the dried beans and hominy in cold water overnight. The written method explicitly says to soak the beans; the audio also mentions soaking the hominy.

2. 2

   Drain and rinse the beans before using. Chop the tomatoes, pork belly, and sausage as described; dice the onion, finely chop the garlic, and cut the cassava and sweet potato into chunks.

3. 3

   Heat the olive oil in a large pot. Add the pork belly and season with salt, black pepper, and smoked paprika. Fry for 4–5 minutes, until browned.

4. 4

   Add the chouriço and cook for another 4–5 minutes, until browned.

5. 5

   Remove the meat from the pot. Add the diced onion and cook until translucent.

6. 6

   Add the garlic and cook for a few minutes, taking care not to let it burn.

7. 7

   Add the tomato paste and cook for 8–10 minutes, until it darkens to a deep red and its natural oils are released.

8. 8

   Add the chopped tomatoes and rinsed beans. Stir to combine.

9. 9

   Pour in the chicken stock, using enough to fill the pot as the source directs. Bring the mixture to a boil.

10. 10

    Add the bay leaves and return the meat to the pot. Cover and simmer for about 1 hour; the post's wording for this duration is unclear, while the audio says one hour.

11. 11

    Remove the lid. Add the cassava and sweet potato, then cook uncovered for 45 minutes, adding more liquid if the stock has reduced too much.

12. 12

    Add the washed kale at the end of cooking.

13. 13

    Serve with chopped fresh coriander and piri-piri or chili sauce.

Notes

Pork belly pack size and quantities for salt, pepper, kale, coriander, and chili sauce are not specified. The written method says to cook uncovered for 45 minutes after adding cassava and sweet potato; the audio instead says 25–30 minutes. The written method's covered simmer duration is garbled, but the audio indicates one hour. The post lists 900 ml stock and also says to add enough to fill the pot.

Nutrition per serving

• main
• stew
• Cape Verdean
• meat
• gluten-free
• one-pot