Cachupa Rica

About This Recipe

Cachupa Rica is the soul of Cape Verdean cuisine. Hominy corn, several varieties of beans, and a generous mix of pork, chorizo, and chicken are slow-simmered together for hours until the corn absorbs all the flavours of the broth. 'Rica' (rich) distinguishes it from the simpler cachupa pobre (poor) made without meat.

Ingredients

Serves 6

• 300 gdried hominy corn, soaked overnight
• 200 gdried kidney beans, soaked overnight
• 400 gbone-in pork ribs or shoulder
• 200 gchouriço (Portuguese chorizo), sliced
• 1 largeonion, diced
• 4 clovesgarlic, minced

Instructions

1. 1

   Pre-cook corn and beans

   Drain the soaked corn and beans separately. Cover each with fresh water and simmer until just tender — corn takes about 60 minutes, beans 45 minutes. Drain both and set aside.

2. 2

   Build the base

   In a large heavy pot, fry onion and garlic in oil until golden. Add pork and brown on all sides. Add chorizo and cook 2 minutes.

3. 3

   Combine and simmer

   Add the par-cooked corn and beans to the pot. Cover with water by 3 cm. Bring to a boil, reduce to a low simmer, cover, and cook 90 minutes, stirring occasionally, until everything is very tender and the liquid has thickened.

4. 4

   Season and serve

   Season with salt and pepper. Serve in deep bowls with crusty bread. Leftovers are traditionally fried the next morning as cachupa frita.

Variations

• •

  Cachupa pobre omits meat but is equally satisfying.

• •

  Cachupa frita: fry leftover cachupa in a pan with a fried egg on top — a classic Cape Verdean breakfast.

Storage

Improves greatly overnight. Refrigerate up to 4 days or freeze for 3 months.

Frequently Asked Questions