Best Cachupa Rica Recipes

Cachupa Rica image

Provided by Member 610488

Categories Stew

Time 22m

Yield 8-10 serving(s)

Number Of Ingredients 17

1/2 lb beef, cubed
1/2 lb bacon, cubed
4 linguica sausage, sliced thinly
1 pork trotter
3 tablespoons oil
2 small red potatoes, diced
2 onions, chopped
2 garlic cloves, minced
salt, to taste
chili paste, to taste
1 cup white wine
1 cup water
5 1/4 cups cornmeal
1/2 cup dried black-eyed peas
2 large sweet potatoes, diced
1/2 cup savoy cabbage, shredded
2 bay leaves

Steps:

Add the beef, bacon, sausages and pig trotter to a pot. Add oil and saute for 5 minutes. Add the red potatoes, garlic, onion, chilli paste, bayleaves and salt. Saute until onions are translucent, stirring occasionally. Add 1 cup white wine then cover the pot and reduce to a simmer. Check in 20 minutes. Add cup of water. Return to a simmer and cook for 20 minutes, topping-up the water as necessary.
Meanwhile add the corn and beans to a pot with enough water to cover. Bring to a boil and cook covered until the beans are tender (1 1/2 hour approx.). Transfer to a larger pot and add the meat mixture. Add a little more water, if necessary then bring to a boil and cook for 30 minutes before adding the potatoes, cassava and cabbage.
Cook for a further 25 minutes then take off the heat, allow to stand for 10 minutes and serve immediately.

Nutrition Facts : Calories 786.2, Fat 41.1, SaturatedFat 13.7, Cholesterol 47.4, Sodium 303.6, Carbohydrate 85.2, Fiber 9.3, Sugar 4.7, Protein 16.4

Cachupa Rica image

Provided by Sandra McGrath

Number Of Ingredients 19

1/2 c olive oil
16 oz tomatoes, canned
1 c onions, yellow, medium
2 bay leaves, dried
2 tsp red chili powder to taste
About 4 small boneless skinless chicken thighs
1 stick chourizo
3 -4 pork spare ribs boneless (cut up)
1/2 to 1 lb beef stew meat
5-6 clove garlic (chopped)
2 pkg boullion (cubes or granules) chicken
2 packets goya ham seasoning (optional)
2-3 carrots sliced
1-2 white large potatoes (cut up)
2 cut up sweet potatoes
1-2 can(s) yellow hominy (16 ounce cans to taste)
1-2 can(s) red kidney beans (16 ounce to preference)
1 small tube(s) cabbage (quartered)
4 c water, cold

Steps:

1. Place olive oil in bottom of large cooking pot. Sauté onions with tomatoes and all seasonings. Add cut up meats.
2. After stirring add water and vegetables adding cabbage last.
3. Add beans and corn (hominy). Some people like more beans and corn so use one or 2 cans of each.
4. Cover and simmer for two hours. Some people like it "soupy" others more like stew. Cook down to desired consistency 1-1 1/2hours simmer.