Cachopa Recipe
In this hearty cachopa recipe with beef bacon, chicken, and kosher sausage, Michael Twitty honors Cape Verde’s Jewish roots.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Pot
- Skillet
- Stove
- Chef's knife
- Cutting board
- Peeler
- Colander
- Can opener
- Measuring cup
- Measuring spoon
- Wooden spoon
- Slotted spoon
- Ladle
- Serving bowl
Ingredients
- 3 Tbsp. olive oil, divided, plus more as needed
- 1 medium yellow onion, coarsely chopped (1½ cups)
- 4 garlic cloves
- 2 bay leaves
- 6–8 cups chicken or vegetable broth
- One 15-oz. can white hominy, drained
- One 14.5-oz. can light kidney beans, drained
- ½ cup frozen lima beans
- 1 lb. kosher sausage, sliced ½-in. thick
- ¼ lb. kosher beef or lamb bacon, cut into small cubes
- 2 cups coarsely chopped green cabbage or kale
- 1 large russet potato, peeled and cut into 1–in. cubes (2 cups)
- 1 large sweet potato, peeled and cut into 1-in. cubes (2 cups)
- 1 medium plantain, peeled and thinly sliced into ½-in. thick rounds (1 cup)
- ½ medium butternut squash (or other winter squash), peeled and cut into 1-in. cubes (1 cup)
- ¼ cup green beans, sliced lengthwise
- One 5½-lb. chicken, cut into 8 pieces
- Kosher salt
- freshly ground black pepper
- 2 medium plum tomatoes, quartered
- ½ cup store-bought sofrito
- Coarsely chopped cilantro, for garnish
