Cachupa (Cape Verdean Corn Stew)

Instructions

The night before, toss the corned beef and salt pork with the vinegar, bay leaves, smoked paprika, salt, pepper and 2 tablespoons of the garlic. Cover and refrigerate overnight. Put the dried beans in water to soak at the same time.

Heat the olive oil in a large pot over medium heat. Add the onions, the remaining tablespoon of garlic and the bay leaves from the marinade, and cook until the onions smell sweet and fragrant.

Add the marinated meat and brown it for about 5 minutes per side. Lift the meat out and set it aside.

Stir the tomato paste and some of the crushed bouillon cubes into the pot until smooth. Return the meat, pour in enough water to cover it, put on the lid and bring to a boil.

Stir in the hominy, return to a boil, then lower the heat, cover and simmer for about 1 hour. Stir every 20 minutes and top up with water whenever the pot looks low.

Take the meat out and, if you like, shred it lightly with a fork to free up room in the pot. Put it back in and add the cranberry beans, fava beans, yuca and greens. If the pot is too full, add half the greens first, cook 5 minutes, then add the rest, and cook everything for about 50 minutes.

Add the sliced sausage and cook for about 20 minutes. Taste, adjust the seasoning, and simmer another 10 to 15 minutes.

Take the pot off the heat and let it rest covered for 20 minutes. Serve with a side dish of your choice.