Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple Cider | 1 medium (182g) | 95 |
| Cranberry | 1 cup raw (100g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Collard Greens | 1 cup (36g) raw | 11 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds corned beef brisket, cut into cubes
- 1½ pound salt pork, cut into big chunks
- 3 teaspoons apple cider or white vinegar
- 2 fresh bay leaves
- 2 teaspoons powdered smoked paprika
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 3 tablespoons crushed garlic
- 1 cup feijao Pedro beans (rock beans )
- 3 tablespoons olive oil
- 2 medium-size onions , neatly chopped
- 2 large beef bouillon cubes
- 3 teaspoons tomato paste
- About 18 cups water y
- 2 cups dry yellow hominy , well-rinsed
- 1 cup cranberry beans
- 1¼ cup large white fava beans
- 1 medium size madioca or yuca
- 4 cups collard greens or kale , rinsed and chopped
- 2 pounds chourico or linguica sausage , rinsed and sliced into rounds
Directions
Season the corned beef and salt pork the night before with vinegar, bay leaves, smoked paprika, salt, black pepper, and 2 tablespoons crushed garlic. Let the meat marinate in the refrigerator overnight.
Soak the beans overnight as well.
In a saucepan , heat the olive oil over medium heat and add the neatly chopped onions and the remaining tablespoon of garlic. Transfer the bay leaves from the seasoned meat to the saucepan. Sauté the onions until fragrant.
Add the marinated meat to the saucepan and let brown for about 10 minutes (5 minutes for each side). Remove the meat from the saucepan and set aside.
Add the tomato paste and some of the crushed bouillon cubes to the saucepan. Whisk until smooth.
Add the meat back to the saucepan, then cover with water. Cover the pot and bring to a boil .
Stir in the hominy, bring to a boil, and reduce the heat to low. Cover and simmer for about 1 hour. Make sure there is enough water in the saucepan, and check on the hominy about every 20 minutes to give it a stir.
Remove the meat from the saucepan and shred it by lightly dragging a fork against it. This step is optional but can help break up some of the pieces of meat to make more space in the saucepan for the remaining ingredients.
Add the meat back to the saucepan, stir it again and add the cranberry beans, fava beans, yuca, and greens. If the ingredients seem too bulky, add about half of the greens at first and let it cook for about 5 minutes, then add the remaining ones. Let everything cook for about 50 minutes.
Add the chourico, and let cook for about 20 minutes.
Stir and taste the cachupa, then adjust the seasoning as desired. Leave it to simmer for another 10–15 minutes.
Remove from the heat, and let the cachupa rest, covered, for 20 minutes.
Enjoy with any complimentary or favourite side dish of your choice.