Ingredients
| Water | 2 gallons |
| Hominy, drained(about 15½ pounds, 3½ #10 cans) | 43 cups |
| Stew beef, raw | 20½ pounds |
| Salt, kosher | 1 tablespoon |
| Pepper | 1 tablespoon |
| White fava beans, dry | 2½ pounds |
| Onions, large(about ⅔ pound) | 2 each |
| Garlic cloves, minced | 20 each |
| Bay leaves | 2 each |
| Yuccas or cassavas, peeled and dark parts trimmed(cut into 1-inch pieces) | 9 cup |
| Collard greens, stems trimmed and leaves sliced(about 4½ pounds or about 5 large) | 8 pounds |
| Carrots, large, peeled and sliced into thin coins(about 8 pounds) | 50 each |
| Red peppers, medium, chopped(about ¾ pound) | 3 each |
Instructions
- Place the hominy and the fava beans in a 3 to 5 gallon plastic bucket. Add 2 gallons of water and set it in the walk-in refrigerator to soak overnight. In the morning, transfer this (including the soaking liquid) to a tilt skillet or large pot, adding the garlic, onions, and bay leaves. Simmer for 2 hours or until both are tender.
- Season the beef with salt and pepper in a large roasting pan. Cover halfway with water. Place foil over it and cook in the oven for 2 hours or until the stew meat is tender.
- Add the beef to the hominy as well as all the vegetables including the yucca. Cover and cook another hour, adding more water if necessary for the mixture to remain somewhat “soupy.”
- Season the cachupa with salt and pepper if necessary. Let sit for 30 minutes for the flavors to meld.
Recipe Notes
This recipe takes an overnight soaking of hominy and 3½ hours of cooking, so if desired it can be started 2 days before. In that case, soak the hominy 2 days ahead and cook the cachupa a day ahead.