Cachupa Crioula

Ingredients

• 2 cups (400g) dried corn kernels 2 cups (400g) dried corn kernels
• 1 cup (200g) dried black-eyed peas 1 cup (200g) dried black-eyed peas
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1/2 small cabbage, shredded 1/2 small cabbage, shredded
• 1 lb (450g) pork shoulder, cubed 1 lb (450g) pork shoulder, cubed
• 1 lb (450g) beef stew meat, cubed 1 lb (450g) beef stew meat, cubed
• 1 lb (450g) chicken thighs, bone-in 1 lb (450g) chicken thighs, bone-in
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Water, as needed Water, as needed

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 35g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the dried corn kernels and black-eyed peas under cold water. Place them in separate bowls and cover with water. Let them soak overnight.
2. 2.
   In a large pot, heat some oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
3. 3.
   Add the diced bell peppers and tomatoes to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Drain the soaked corn kernels and add them to the pot. Stir well to combine with the vegetables.
5. 5.
   Add the black-eyed peas, shredded cabbage, pork shoulder, beef stew meat, and chicken thighs to the pot.
6. 6.
   Season with bay leaves, paprika, salt, and pepper. Stir everything together.
7. 7.
   Pour enough water into the pot to cover all the ingredients. Bring the stew to a boil, then reduce the heat to low.
8. 8.
   Cover the pot and let the stew simmer for about 2-3 hours, or until the corn and beans are tender and the meat is cooked through. Stir occasionally and add more water if needed to maintain a stew-like consistency.
9. 9.
   Taste and adjust the seasoning if necessary. Remove the bay leaves before serving.
10. 10.
    Serve the Cachupa Crioula hot with rice or bread on the side.

Treat your ingredients with care...

• Corn kernels — Make sure to soak the corn overnight to ensure they cook evenly and become tender in the stew.
• Black-eyed peas — Soaking the black-eyed peas overnight will help them cook faster and have a softer texture in the stew.
• Pork shoulder — Trim any excess fat from the pork shoulder before cubing it for the stew.
• Beef stew meat — Choose a tender cut of beef, such as chuck or stewing beef, for the best results in the stew.
• Chicken thighs — Keep the bone-in chicken thighs for added flavor and richness in the stew.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked paprika to the stew.
• If you prefer a spicier version, you can add some chili flakes or hot sauce to the stew.
• Leftovers of Cachupa Crioula taste even better the next day as the flavors continue to develop.
• Feel free to customize the stew by adding other vegetables like carrots or sweet potatoes.
• Serve the stew with a squeeze of fresh lemon juice for a burst of acidity.

Serving advice

Cachupa Crioula is best served hot, straight from the pot. Garnish each serving with fresh cilantro or parsley for a pop of color and freshness. Serve with a side of rice or crusty bread to soak up the flavorful broth.

Presentation advice

Present the Cachupa Crioula in a large serving bowl or individual bowls. Make sure to showcase the variety of ingredients in the stew, with the colorful vegetables and tender meat. Serve with a side of rice or bread on a separate plate.