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Cape Verdean cachupa rica with cracked corn, beans, pork, sausage, cabbage, and sweet potato.

Cape Verdean Cachupa Rica

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A hearty Cape Verdean cracked-corn and bean stew with pork, linguiça, cabbage, cassava, and sweet potato.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Soaking 8 hours
Total Time 11 hours
Servings: 8 servings
Course: Main Course
Cuisine: Cape Verdean
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Corn and Beans
  • 1 1/2 cups dried cracked white hominy rinsed
  • 1 cup dried red kidney beans rinsed
  • 10 cups water plus more as needed
  • 2 whole bay leaves
Meat and Vegetables
  • 1 1/2 lb boneless pork shoulder cut into chunks
  • 12 oz linguiça sausage thickly sliced
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 lb cassava peeled and cubed
  • 1 lb orange sweet potato peeled and cubed
  • 1 lb green cabbage cut into broad pieces
  • 2 tsp fine salt plus more to taste
  • 1 tsp ground black pepper

Equipment

  • Large heavy pot
  • Large bowl
  • Chef's knife
  • Wooden spoon

Method
 

Soak and Simmer:
  1. Cover the hominy and beans generously with water and soak for 8 hours; drain.
  2. Combine soaked hominy, beans, 10 cups fresh water, and bay leaves in a heavy pot. Simmer gently for 60 minutes.
Build the Stew:
  1. Season pork with half the salt. Brown it in olive oil in a separate skillet, then add to the pot.
  2. Cook onion until soft, add garlic and tomato paste for 1 minute, then scrape the mixture into the stew with linguiça. Simmer 35 minutes.
Finish:
  1. Add cassava and sweet potato and simmer 25 minutes. Add cabbage and cook 15 to 20 minutes more, stirring from the bottom, until everything is tender and the broth is thick.
  2. Season with remaining salt and pepper. Rest 15 minutes before serving.

Nutrition

Calories: 650kcalCarbohydrates: 72gProtein: 35gFat: 27gSaturated Fat: 9gCholesterol: 90mgSodium: 980mgFiber: 13gSugar: 8g

Notes

  • Cracked hominy may need extra water depending on its age and grind.
  • Cool leftovers promptly and refrigerate for up to four days.