Cachupa

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 325°F (160°C).

Step 2

2. In Dutch oven, heat oil over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and bay leaves and cook, stirring, for 1 minute. Add tomatoes and juice, and stock and bring to a boil. Add pork belly and return to a boil. Reduce heat and simmer for 30 minutes.

Step 3

3. Stir in cabbage, sweet potato, hominy, kidney beans and chorizo and return to a boil. Cover and transfer to preheated oven. Bake until pork is very tender and vegetables are tender, about 30 minutes.

Step 4

4. Remove from oven. Let pan stand, covered, at room temperature for about 30 minutes before serving. Discard bay leaves.

Step 5

Tips:

Step 6

• You will need a Dutch oven with a capacity of at least 5 quarts (5 L) to accommodate the volume of this dish.

Step 7

• This stew is traditionally made with pork belly, which means it is rather fatty. If you prefer a leaner result, use trimmed boneless pork butt.

Step 8

• If you are cooking for someone who is gluten-free, check labels on packaged ingredients, such as sausage and stock. They may contain added gluten.

Step 9

• To make 1 cup (250 mL) of cooked red kidney beans: soak and cook 1⁄2 cup (125 mL) dried red kidney beans, or use half of a can (14 to 19 oz/398 to 540 mL) of red kidney beans. Drain and rinse the beans before using.