RCI-SP.004.0052.001
Cachupa Rica
Cachupa Rica from the Recidemia collection
Prep10 min
Cook20 min
Total30 min
Servings4
Difficultyadvanced
Ingredients
- samp (hominy)4 cup
- 1 cup
- 1 cup
- shell beans½ cup
- 1 whole
- 2 lbs
- 1 unit
- blood sausage1 unitwhen available, sliced
- lean bacon¼ lbdiced
- cabbage2 lbschopped coarsely
- tomatoes2 lbsquartered
- green bananas2 lbspeeled and sliced
- fresh yams2 lbspeeled and chunked
- fresh sweet potatoes2 lbspeeled and chunked
- hard winter squash2 lbspeeled and chunked (e.g. buttercup, butternut, hubbard etc.)
- onion1 unitchopped
- of garlic2 clovespeeled
- 2 unit
- Flat leaf coriander1 unit
Method
1
Soak kidney beans, lima beans, and shell beans separately in cold water for at least 2 hours or overnight, then drain.
2
Cut the whole chicken into pieces and trim excess fat; cut the spareribs into individual ribs.
15 minutes
3
Heat a large, heavy-bottomed pot over medium-high heat and add the diced bacon, cooking until the fat renders and bacon becomes crispy (approximately 5 minutes); remove bacon and set aside.
5 minutes
4
In the same pot with bacon fat, brown the chicken pieces and spareribs in batches, turning occasionally until golden on all sides (approximately 10-12 minutes); set meat aside.
12 minutes
5
Add the chopped onion to the pot and sauté until softened and translucent, about 3 minutes; mince the garlic cloves and add to the pot, cooking for 1 minute more.
4 minutes
6
Return the browned chicken and spareribs to the pot along with the rendered bacon; add the bay leaves and enough water to cover the meat by 2 inches (approximately 4 quarts).
5 minutes
7
Bring to a boil, then reduce heat and simmer for 1 hour, skimming foam and impurities from the surface occasionally.
60 minutes
8
Add the drained kidney beans, lima beans, and shell beans to the pot; simmer for 30 minutes until the beans begin to soften.
30 minutes
9
Stir in the samp (hominy), sliced chourico, and sliced blood sausage if available; simmer for 20 minutes.
20 minutes
10
Add the chopped cabbage, quartered tomatoes, peeled and sliced green bananas, peeled and chunked yams, sweet potatoes, and winter squash to the pot; stir well to combine.
5 minutes
11
Simmer for 40-50 minutes until all vegetables are tender and the broth has thickened slightly, stirring occasionally to prevent sticking; adjust seasoning as needed.
45 minutes
12
Chop the fresh flat leaf coriander and stir into the cachupa just before serving; ladle into bowls ensuring each serving contains generous portions of meat, beans, samp, and vegetables.