Slow Cooker Cachupa

I’ve been wanting to try my hand at cachupa, a delicious Cape Verdean dish that my mother-in-law makes, for quite a while now, and I finally did it today. However, I didn’t have a recipe. What to do, what to do? Well, I found 4 or 5 different recipes and picked what I wanted from each of them, and then decided to put it all in the slow cooker and see what happened! Here’s what I threw together:

  • 1 can yellow hominy, drained (this is in place of samp, which my commissary doesn’t carry)
  • 10 ounces 15-bean mix (cachupa traditionally has 2-3 varieties of beans, but I thought this would be interesting to try)
  • 1 onion, diced
  • 2 tablespoons minced garlic
  • 2 bay leaves
  • 1 teaspoon adobo powder
  • 2 pounds pork loin
  • 3 slices uncooked bacon, chopped
  • 5 cups water
  • 2 tablespoons olive oil

I soaked the beans overnight, and since I soaked the whole bag, as well as bought a 4-pound pork loin, I quickly realized I had some adjusting to do! Luckily, I have a second slow cooker, so I pulled that out and put all the ingredients in each cooker. As it was, everything barely fit it, and I hope the beans don’t swell too much more! We will be eating cachupa for quite a while. Good thing it turned out completely delicious!

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