Cachupa da Minha Terra

Soak the hominy and beans overnight to cook faster.

In a pot with plenty of water, add the hominy and feijão Catarino to cook.

After boiling, add garlic and bay leaves.

Wash the entrecosto to remove excess salt and set aside.

After 20 minutes, add the feijão de manteiga (butter beans).

Prepare the other ingredients: chop sweet potato and onion, and cut the chouriço into pieces.

Add the sweet potato, onion, and chouriço to the pot after the beans have cooked.

Add tomato puree, white wine, and chopped tomatoes to the pot.

Add olive oil and a beef bouillon cube.

Fry the meats in a separate pan with olive oil, then add the onion and chouriço.

Mix in the tomato puree and white wine, cover the pot, and let the meat stew.

Once the beans and hominy are cooked, combine everything in the pot and let it simmer.

Serve the cachupa hot.

Equipment Needed

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