Entree: Angola – Cachupa (Hearty hominy and bean one-pot stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

3 cups (720 g) cooked hominy or large-kernel maize (drained if canned)
Please specify whether these are cooked white beans or cooked red beans; the stated quantity remains 480 g. (estimated edible portion: 480 g)
1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) pieces
Please specify whether these are chouriço or another smoked sausage. The stated total remains approximately 8 oz (230 g). (estimated edible portion: 230 g)
4 bone-in chicken thighs, approx. 6 oz (170 g) each
2 tbsp (30 ml) olive oil
1 medium onion, chopped (about 6 oz / 170 g)
4 garlic cloves, minced (about 12 g)
2 medium potatoes, peeled and cubed, about 1 lb (450 g)
1 cup (200 g) cassava (yuca), peeled and cubed
1 green plantain, peeled and cut into 1-inch (2.5 cm) slices (about 8 oz / 225 g)
1 bay leaf
1 tsp (5 g) smoked paprika
6 cups (1.4 L) water or low-sodium chicken stock (add more if needed)
Kosher salt to taste
Freshly ground black pepper to taste
2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. In a large heavy pot or Dutch oven, heat 1 tbsp (15 ml) olive oil over medium-high heat. Brown the pork shoulder pieces in batches until well caramelized, about 6–8 minutes per batch; remove and set aside.
2. Add remaining 1 tbsp (15 ml) oil to the pot. Brown the chicken thighs briefly on both sides, 4–5 minutes, then remove and set aside with the pork. Add sliced sausages and brown 2–3 minutes; remove.
3. Reduce heat to medium, add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook 30–60 seconds. Add smoked paprika and bay leaf and stir to combine.
4. Return pork, chicken, and sausages to the pot. Add the cooked hominy, cooked beans, potatoes, cassava, and plantain. Pour in 6 cups (1.4 L) water or stock to just cover the ingredients.
5. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer gently for 2 to 3 hours, stirring occasionally and skimming any foam. Add more water or stock as needed; the stew should be thick but soupy.
6. About 20–30 minutes before serving, check seasonings and adjust salt and pepper. If you prefer a thicker consistency, simmer uncovered for the last 15–20 minutes.
7. Serve hot in bowls or on a large platter, garnish with chopped cilantro or parsley, and offer hot sauce or extra boiled eggs on the side if desired.