Cachupa | FoodieAtlas

Ingredients

1 cup dried hominy corn
1 cup dried beans (kidney, lima, or black-eyed peas)
1/2 pound pork shoulder, cut into cubes
1/2 pound chorizo or linguiça sausage, sliced
1/2 pound chicken thighs, cut into pieces
1 large onion, chopped
2 cloves garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon ground cumin
2 tablespoons tomato paste
2 tablespoons vegetable oil
4 cups chicken broth
2 cups water
2 potatoes, peeled and cubed
2 carrots, sliced
1/2 small cabbage, chopped
1 cup sliced kale or collard greens
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)

Instructions

Prepare the Hominy and Beans

Rinse the dried hominy corn and beans under cold water.

In separate bowls, soak the hominy and beans in water overnight. Drain and set aside.

Cook the Meats

In a large pot, heat the vegetable oil over medium heat.

Add the pork shoulder and chicken pieces. Cook until browned on all sides, about 5-7 minutes.

Add the sliced chorizo or linguiça sausage and cook for another 2-3 minutes.

Sauté the Vegetables

Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.

Add Seasonings and Tomato Paste

Stir in the bay leaf, paprika, ground cumin, and tomato paste. Cook for another 2 minutes to allow the flavors to blend.

Combine Ingredients

Add the soaked hominy corn and beans to the pot.

Pour in the chicken broth and water. Bring to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the hominy and beans are tender.

Add Vegetables

Add the cubed potatoes, sliced carrots, chopped cabbage, and sliced kale or collard greens to the pot.

Continue to simmer for another 30-45 minutes, or until the vegetables are tender.

Season to Taste

Season with salt and black pepper to taste. Adjust seasoning as needed.

Serve

Garnish with fresh chopped cilantro before serving.