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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cachupa Recipe

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This recipe for Cachupa, by , is from Gilbane Rhode Island Family, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tim Grace


1 tbsp (15 mL) oil
1 onion, finely chopped
4 cloves garlic, minced
2 bay leaves
1 can (14 oz/ 398 mL) tomatoes, with juice
2 cups (500 mL) chicken stock
1 piece (1 lb/500 g) fresh pork belly (see Tips), cut into 6 pieces
1 small green cabbage (about 1 lb/500 g), 1 cored and quartered
1 sweet potato, peeled and cut into chunks (about 1 inch/2.5 cm)
1 can (15 oz/425 g) hominy, drained
1 cup (250 mL) drained cooked red kidney beans (see Tips)
8 oz (250 g) dry-cured chorizo sausage, thinly sliced

Preheat oven to 325°F (160°C).

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.

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

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

Personal Notes:
Personal Notes:
Here’s a roughed-out recipe for a Cape Verdean classic stew, Cachupa. It’s served at every family event and is the world’s best hangover cure.




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