Cape Verde Sausage Stew (Cachupa) By Judith Finlayson
Ingredients
- 1 tbsp oil
- 1 onion
- 4 cloves garlic
- 2 bay leaves
- 1 can (14 oz/ 398 mL) tomatoes, with juice
- 12 cup chicken stock
- 1 piece (1 lb/500 g) fresh pork belly
- 1 small green cabbage
- 1 sweet potato
- 1 can (15 oz/425 g) hominy
- 1 cup (250 mL) drained cooked red kidney beans (see Tips)
- 8 oz (250 g) dry-cured chorizo sausage, thinly sliced
- Large Dutch oven required
Instructions
Nutrition
Serving: 8g
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