Subj : Alt Turkey - 03
To : All
From : Dave Drum
Date : Fri Nov 11 2022 18:11:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Kosher Cachopa
Categories: Vegetables, Beans, Beef, Poultry, Potatoes
Yield: 4 servings
3 tb Olive oil; divided, more as
- needed
1 md Yellow onion; coarse
- chopped
4 cl Garlic
2 Bay leaves
8 c Chicken broth
15 oz Can white hominy, drained
14 1/2 oz Can light kidney beans;
- drained
1/2 c Frozen lima beans
1 lb Kosher sausage; sliced 1/2"
- thick
1/4 lb Kosher beef or lamb bacon;
- in small cubes
2 c Coarse chopped green cabbage
- or kale
1 lg Russet potato; peeled, in 1"
- cubes
1 lg Sweet potato; peeled, in 1"
- cubes
1 md Plantain; peeled, thin
- sliced in 1/2" rounds
1/2 md Butternut squash; peeled, in
- 1" cubes
1/4 c Green beans; sliced
- lengthwise
5 1/2 lb Chicken; in 8 pieces
Salt & fresh ground pepper
2 md Plum tomatoes; quartered
1/2 c Store-bought sofrito
Coarse chopped cilantro;
- garnish
To a large pot over medium-high heat, add 2 tablespoons
of the oil, the onion, garlic, and bay leaves. Cook,
stirring occasionally, until the onion is translucent
and fragrant, 5-7 minutes. Add 6 cups of broth, then
stir in the hominy, kidney beans, and lima beans. Bring
to a boil, then turn the heat down to low and cook at a
simmer until the beans are very tender and the flavors
have mingled together, about 45 minutes. Remove from the
heat and set aside.
To a large skillet over medium heat, add the sausage and
bacon and cook, stirring occasionally, until they have
rendered a little of their fat, 5-6 minutes. Add the
cabbage, potatoes, plantain, squash, and green beans and
cook, stirring occasionally, until the cabbage has
wilted, about 12 minutes. Transfer the contents of the
skillet to the pot, wipe the skillet clean and return it
to the stove.
Season the chicken all over with salt and black pepper.
Set the skillet over medium heat and add the remaining
oil. Once the oil is hot and shimmering, add the chicken
pieces in batches and cook, turning occasionally, until
lightly browned all over, about 14 minutes per batch.
Transfer the browned chicken to the pot, and add the
tomatoes. If necessary to submerge the chicken, add more
broth to the pot, then set over low heat and cook,
stirring occasionally and skimming any foam off the
surface, until the chicken is cooked through, about 1
hour.
Stir in the sofrito and continue cooking until the
chicken is very tender and the broth is flavorful and
concentrated, about 20 minutes. Remove from the heat,
cover, and set aside until the juices have cooled
slightly and thickened about 30 minutes. Ladle the
cachopa into wide bowls, sprinkle with cilantro, and
serve warm or at room temperature.
By: Michael Twitty
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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... "Taste is the most unexplored sense." - Matteo Ferrara
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