Cachupa
Slow-cooked corn and bean stew with meat — the national dish.
Ingredients
- 2 cups Hominy corn
- 1½ cups Beans
- 400 g Pork
- 200 g Chorizo
- 300 g Cabbage
- 300 g Sweet potato
- 300 g Cassava
- 2 Onions
- 3 Tomatoes
- 5 cloves Garlic
- 2 Bay leaves
- ¼ cup Olive oil
- 2 tsp Salt
- 10 cups Water
Method
- Soak overnight — Soak the hominy corn and beans separately for at least 12 hours.
- Start the pot — Simmer the corn and beans with bay for 2 hours until nearly tender.
- Add the meats — Add the pork and chorizo and cook 45 minutes.
- Build the flavour — Fry the onion, garlic and tomato in olive oil and stir it in.
- Add vegetables — Add the cassava, sweet potato and cabbage and cook 30 minutes.
- Rest overnight — Cachupa is better the next day, and the leftovers are fried for breakfast as cachupa refogada.
- Cachupa is ready — Season and serve in deep bowls.