Dish
Copús
Stew made of beans and pork
The dish is made by cooking cabbage and potatoes with chorizo until they are tender and flavorful. The dish is typically served with a side of crusty bread.
Origins and history
Copús originated in the Galicia region of Spain and is now a popular dish throughout the country. The dish is typically served during the winter months.
Dietary considerations
This dish is high in fiber and vitamin C, but may not be suitable for those with dietary restrictions on pork or gluten.
Variations
Variations of this dish may include different types of sausage, such as blood sausage or morcilla, and different types of vegetables, such as turnips or carrots.
Presentation and garnishing
The copús should be presented in a large pot or bowl. The dish can be garnished with chopped fresh parsley or paprika.
Tips & Tricks
To ensure the cabbage and potatoes are tender, cook them slowly over low heat for at least an hour.
Side-dishes
Crusty bread is a common side dish for this dish.
Drink pairings
A red wine, such as a Rioja or Tempranillo, pairs well with this dish.
Delicious Copús recipes
More dishes from this category... Browse all »
Alambre
Mexican cuisine
Anticucho
Peruvian cuisine
Apanado de alpaca
Peruvian cuisine
Avar khinkal
Georgian cuisine
Bandeja paisa
Colombian cuisine
Banska kapama
Bulgarian cuisine
Barbecue Ribs
American cuisine
Bauernschmaus
Austrian cuisine
More cuisines from this region... Browse all »
Anguillan cuisine
Spicy, Savory, Sweet, Tangy, Smoky
Antigua and Barbuda cuisine
Spicy, Savory, Sweet, Tangy, Smoky
Bahamian cuisine
Spicy, Savory, Sweet, Tangy, Smoky
Barbadian cuisine
Spicy, Savory, Sweet, Tangy, Smoky
Bermudian cuisine
Savory, Spicy, Tangy, Sweet, Salty
British Virgin Islands cuisine
Savory, Spicy, Tangy, Sweet, Salty
Cayman Islands cuisine
Savory, Spicy, Tangy, Sweet, Salty
Cuban cuisine
Savory, Spicy, Tangy, Sweet, Salty