Hominy Stew
From gourmetana 9 years ago
- 1 day + 1 hour to make
- Serves 4
Here's my take on Cape Verde's national dish: cachupa (hominy stew). This is the kind of recipe you can make your own and add the flavours you like. This was handed out by a very good friend, a 72 year old lady who grew up eating cachupa in Cape Verde. Read more I have been to the islands and they have other versions, I've seen it made with a mixture of hominy and beans, made with fish and even made for breakfast: they take the day-old cachupa, fry it in oil and onions and serve it with a fried egg. See less
Ingredients
- 500 gr dried hominy (I always use the white) shopping list
- 500 gr fresh pork belly shopping list
- At least 2 of the following: portuguese chorizo, blood sausage, 200gr of smoked bacon, 200 gr piece of portuguese prosciutto (this time I used 3 types of portuguese smoked sausages) shopping list
- 3 tbsp olive oil shopping list
- 3 bay leaves shopping list
- 3 onions, 1 whole, 2 chopped shopping list
- 3 cloves of garlic, chopped shopping list
- 2 tbsp tomato pure shopping list
- 1 tbsp sweet paprika shopping list
How to make it
- Start the day before by soaking the hominy overnight.
- Boil the meats in a large stockpot. Place the meats on the pot, add a bay leaf and a whole onion and salt to taste. If you use bacon and prosciutto please do mind the salt!
- Allow the meats to simmer for a good hour. Turn the heat off and leave the pot.
- Next day, start by sauteeing 2 onions in olive oil. I do it in my big pressure cook pan. When the onions start softening add the garlic. Stir for 1 min or so and add the tomato pure, paprika and bay leaves.
- Meanwhile heat up the stock and meats (it doesn't need to boil). Fish out the meats and place them onto a baking dish.
- Drain the hominy and add it to the sautee. Stir to scrape off the bits of the bottom of the pan. Add the stock and close the preassure cooker.
- Let it cook in medium heat for half an hour. I always check the hominy half way cooking time. Carefully open the pan (make sure you follow the safety instructions) and give the stew a stir. Taste! If it needs salt this is the time to add it (probably won't).
- Put the lid back on and simmer away for another half hour. It is important to use your judgemnt. There's different brands of hominy and sometimes they cook differently.
- Heat up the pork and sausages in the oven.
- Serve with sweet potato on the side and enjoy.
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