Cachupa

🌽 A moist corn, bean, pork and vegetable stew using fully cooked grains for clear cooking times.

Ingredients

• 500 g fully cooked hulled white hominy, drained
• 400 g fully cooked red beans, drained
• 400 g boneless pork shoulder in 3 cm cubes
• 100 g smoked sausage suitable for cooking, sliced
• 200 g shredded cabbage
• 150 g sliced carrots
• 250 g chopped tomatoes
• 1 onion, 150 g, sliced
• 2 chopped garlic cloves
• 30 ml oil
• 1 bay leaf
• 600 ml hot water, more if needed
• ½ teaspoon salt initially, adjusted to sausage
• Black pepper to taste

Preparation

Check corn and beans are completely tender, rinse if needed and drain. Prepare vegetables and cut pork on a separate board.

Heat oil in a casserole. Brown pork in two batches for about 8 minutes total; set aside, still not cooked through.

Soften onion in the pot for 5 minutes. Add garlic, bay and tomatoes and cook 3 minutes.

Return pork; add sausage, 600 ml hot water, pepper and a little salt. Partly cover and simmer 35 minutes.

Add carrots and cabbage and cook 15 minutes, adding hot water if too dry.

Fold in cooked corn and beans. Simmer 15–20 minutes until pork, vegetables and grains are tender and sausage fully cooked.

Remove bay, taste and adjust salt. Keep the stew moist, between thick stew and hearty soup. Serve six hot portions.