Cachupa

Ingredients

Water2 gallons
Hominy, drained(about 15½ pounds, 3½ #10 cans)43 cups
Stew beef, raw20½ pounds
Salt, kosher1 tablespoon
Pepper1 tablespoon
White fava beans, dry2½ pounds
Onions, large(about ⅔ pound)2 each
Garlic cloves, minced20 each
Bay leaves2 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

  1. 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.
  2. 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.
  3. 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.”
  4. 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.