CATCHUPA | KATXUPA Traditional Cape Verdean Dish | Step by Step How-To

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and often more affordable.

smoked sausage

🥗Healthier: turkey sausage

💰Cheaper: regular sausage

Turkey sausage is lower in fat.

corn

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa adds protein and is gluten-free.

beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils cook faster and are high in fiber.

Soak the white and yellow hominy, kidney beans, baby lima beans, and large lima beans overnight in water.

Drain the soaked hominy and beans.

Boil the hominy in a large pot with water until tender, about 1.5-2 hours.

In a separate skillet, heat olive oil over medium heat until shimmering.

Sauté the sliced onion and minced garlic until translucent, about 3-4 minutes.

Add the chopped tomato and any optional diced vegetables (carrot, sweet potato, butternut squash) to the skillet; cook for 5 minutes.

Stir in the salted pork, chourico, smoked pork neckbones, and beef brisket; cook until browned on all sides, about 5-7 minutes.

Combine the meat mixture with the boiled hominy and beans in the large pot.

Add bay leaf, salt, black pepper, chicken bouillon, and adobo seasoning; simmer for 30-45 minutes.

Adjust seasoning to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level: