Cape Verde Sausage Stew (Cachupa)

1. In Dutch oven, heat oil over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and bay leaves and cook, stirring, for 1 minute. Add tomatoes and juice, and stock and bring to a boil. Add pork belly and return to a boil. Reduce heat and simmer for 30 minutes.

2. Stir in cabbage, sweet potato, hominy, kidney beans and chorizo and return to a boil. Cover and transfer to preheated oven. Bake until pork is very tender and vegetables are tender, about 30 minutes.

3. Remove from oven. Let pan stand, covered, at room temperature for about 30 minutes before serving. Discard bay leaves.

Tips

1. You will need a Dutch oven with a capacity of at least 5 quarts (5 L) to accommodate the volume of this dish.

2. This stew is traditionally made with pork belly, which means it is rather fatty. If you prefer a leaner result, use trimmed boneless pork butt.

3. If you are cooking for someone who is gluten-free, check labels on packaged ingredients, such as sausage and stock. They may contain added gluten.

4. To make 1 cup (250 mL) of cooked red kidney beans: soak and cook 1⁄2 cup (125 mL) dried red kidney beans, or use half of a can (14 to 19 oz/398 to 540 mL) of red kidney beans. Drain and rinse the beans before using.