Cachupa

Ingredients

Olive oil, as needed

1 onion, chopped

2 garlic cloves, peeled

2 bay leaves

4 cups dried hominy, soaked in plenty of water overnight

1 cup dried kidney beans, soaked plenty of water overnight

1 cup dried large lima beans, soaked plenty of water overnight

2 pounds beef or pork spareribs

1 chouriço or linguiça sausage, sliced

1 blood sausage, sliced

1/4 pound lean bacon, diced

1/2 cup fresh green beans

2 pounds cabbage, coarsely chopped

2 pounds plantains, peeled and sliced

2 pounds fresh yams, peeled, 1-inch dice

2 pounds fresh sweet potatoes, peeled, 1-inch dice

2 pounds winter squash, peeled, 1-inch dice

1 chicken, cut in 12 serving pieces

Salt and pepper, to taste

2 pounds tomatoes, quartered

Sofrito (a seasoning paste of sauteed garlic, onion, and tomato paste), to taste

Cilantro, chopped

Directions

In a stock pot, combine 6 cups of water, 2 tablespoons of olive oil, the onion, garlic, and bay leaves. Bring to boil. Add soaked hominy and beans. Simmer until nearly fork-tender.

In a separate pot, brown the spareribs, chouriço or linguiça, blood sausage, and bacon, then add the green beans, cabbage, plantains, yams, sweet potatoes, and squash. Set aside.

Season the chicken with salt and pepper, then cook in skillet filmed with olive oil until lightly browned. Add the tomatoes and the meat-vegetable mixture to the stock pot of hominy and beans. Cook on low heat for approximately 40 minutes. Add the sofrito to taste, and simmer 20 minutes longer. Turn off the heat and let rest, covered, for at least 30 minutes.

Arrange the meats and vegetables on platter. Garnish with the chopped cilantro. Serve the hominy and beans in a separate bowl.