Cachupa

Ingredients

• 1 and ½ pounds corned beef brisket, cut into pieces
• 1 pound salt pork, cut into large chunks
• 2 tablespoons of crushed garlic, divided
• 2 teaspoons of white vinegar or apple cider vinegar
• 1 bay leaf
• 1 teaspoon of smoked paprika
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• 2 tablespoons of olive oil
• 1 medium onion, chopped
• 1-2 extra-large bouillon cubes
• 2 teaspoons of tomato paste
• 18 cups of water
• 1 and ½ cups of dried yellow hominy (or samp)
• ½ cup of feijão pedra (rock beans) (soak them overnight)
• ½ cup of cranberry beans (soak them overnight)
• ⅔ cup of large white lima beans
• 1 medium sized mandioca (yuca)
• 4 cups of chopped collard greens or kale, rinsed
• 1 pound of chouriço or linguiça, sliced into rounds