Cachupa

Ingredients

• •2 cups hominy (canned or dried and soaked)
• •1 pound pork shoulder, cubed
• •1 cup dried kidney beans (soaked overnight)
• •1 cup cornmeal
• •1 large onion, diced
• •4 cloves garlic, minced
• •2 bay leaves
• •8 cups water or beef broth (gluten-free)
• •2 tablespoons olive oil
• •1 teaspoon paprika
• •to taste Salt and black pepper

Directions

1. 1Heat olive oil in a large pot over medium-high heat and brown the pork cubes on all sides, about 8 minutes.
2. 2Add diced onion and garlic, sauté until fragrant, about 3 minutes.
3. 3Pour in the water or broth, add soaked kidney beans and bay leaves, and bring to a boil.
4. 4Boil hard for 10 minutes, then reduce heat and simmer for 45 minutes until the beans are tender.
5. 5Add hominy and paprika, stirring well, and continue simmering for 15 minutes.
6. 6Slowly sprinkle cornmeal into the pot while stirring constantly to avoid lumps, cooking for another 20 minutes until the mixture thickens.
7. 7Season with salt and black pepper to taste and serve hot in bowls.

💡 Cachupa should simmer slowly enough for hominy and beans to soften without the pork drying; stir more often only once the cornmeal begins thickening the pot. Slow cooker: brown the meat first, then cook LOW 7–8 hours, or HIGH 3–4 hours, adding any greens, dairy or fresh herbs in the last 15 minutes. If you use dried kidney beans, boil them hard for 10 minutes after soaking before they go into the slow cooker — a LOW setting alone does not get hot enough to make them safe.

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