Cachupa

Ingredients:

• 1 cup dried hominy corn
• 1 cup dried lima beans
• 500g pork shoulder, cut into 2-inch pieces
• 200g chorizo sausage, sliced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 2 bay leaves
• 1 teaspoon paprika
• 3 cups chicken stock
• 2 cups water
• Salt and freshly ground black pepper to taste
• 1 small cabbage, chopped
• 2 medium carrots, sliced

Instructions:

1. Rinse and soak the hominy corn and lima beans separately overnight in plenty of water.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sauté until the onion is translucent.
3. Add the pork shoulder pieces and chorizo slices to the pot, browning them on all sides, about 5-7 minutes.
4. Drain the soaked hominy and beans, and add them to the pot along with the bay leaves and paprika. Stir to combine.
5. Pour in the chicken stock and water, bringing the mixture to a boil.
6. Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours or until the hominy and beans are tender.
7. Season with salt and black pepper to taste. Add the chopped cabbage and sliced carrots to the stew, stirring well.
8. Continue to simmer for an additional 30-40 minutes until the vegetables are tender.
9. Remove the bay leaves before serving.
10. Serve hot, garnished with fresh herbs if desired.

Notes:

Cachupa is best enjoyed the day after it's made as the flavors deepen overnight. It can be refrigerated for up to 3 days. For a variation, replace pork with fish like cod or tuna. Serve with rice or crusty bread for a complete meal.