Cape Verdean Cachupa with Pork
A Cape Verdean stew of corn, beans, pork, and vegetables, slowly cooked until tender and thick.
This version of cachupa combines white corn and beans with bacon, pork, chorizo, sweet potato, and pumpkin. The long soak and slow cooking help the grains become tender and the flavors come together.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Soak the corn and beans
Soak the dried white corn and red beans separately for 24 hours. Drain them before starting to cook.
Ready to continue when: The 24-hour soak is complete and both ingredients are drained.
- 02
Cook the corn
Put the drained corn in a large pot with the water. Cook for 60 minutes.
Ready to continue when: The corn has cooked in the water for 60 minutes.
60 min - 03
Add the beans
Add the drained beans to the pot and continue cooking for 30 minutes.
Ready to continue when: The beans have cooked with the corn for 30 minutes.
30 min - 04
Prepare and add the sofrito
Heat the oil in a skillet and brown the bacon and pork tenderloin. Add the onion and garlic and cook until softened. Stir in the tomato, sweet paprika, and bay leaf; cook for 5 minutes. Transfer the sofrito to the pot and add the chorizo.
Ready to continue when: The onion and garlic are soft, the tomato has cooked for 5 minutes, and the sofrito with the chorizo is in the pot.
5 min - 05
Finish the cachupa
Add the sweet potato and pumpkin to the pot. Cook over low heat for 45 to 60 minutes, until the corn, beans, and meats are tender and the stew has thickened. Let it rest for 10 minutes before serving.
Ready to continue when: The corn, beans, and meats are tender, the stew is thick, and it has rested for 10 minutes.
60 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
- Cape Verde’s National Dish and Creole Influences | Remitly www.remitly.com/blog/en-au/food/national-dish-of-cape-verde/
- Local Government in Cape Verde 1970–2020 | Springer Nature Link doi.org/10.1007/978-3-031-05847-9_3
- Cape Verdean food, a fusion of Africa and Europe www.barcelo.com/guia-turismo/en/cape-verde/praia-cabo-verde/things-to-do/typical-cape-green-…
- Cape Verdean Food: 26 Authentic Recipes - Crumb-Snatched www.crumbsnatched.com/cape-verdean-food-recipes/
- How to Make Traditional Cabo Verde (Cape Verde) Cuscuz - FunTimes Magazine funtimesmagazine.com/recipes/cabo-verde-cape-verde-cuscuz/
- Cape Verdean Food: the Original Cuisine with Easy Recipes salcaboverde.com/food/
- Pasteles - Receta Tradicional de Cabo Verde | 196 flavors www.196flavors.com/es/cabo-verde-pasteles/?srsltid=AYCX9vKcBam0xdVHIML4mOj_4YKJ0VOAityRozxaq…
- Cabo Verde: cocina con herencia portuguesa | Gastronosfera www.gastronosfera.com/tendencias/cabo-verde-cocina-con-herencia-portuguesa
- Receta de Cachupa, el guiso tradicional de Cabo Verde en Foodit foodit.lanacion.com.ar/recetas/cachupa-el-guiso-tradicional-de-cabo-verde-nid03072026/
- Mole de caderas - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Mole_de_caderas
State: Published after documentary validation; no “Tested” label is shown.