Cachupa Recipe

Catchupa Ingredients: 4-5 beef bullion cubes 4 whole dry bay leaves 12 whole cloves (crushed) 8 whole cloves (one head): crushes 4-6 plum tomatoes 2 large whole onions one bunch of cilantro olive oil 2 bunches of fresh water cress (rinsed) 1 bunch of green fresh cale Beans: (1) 16oz/1bs: bag of white Hominey dry (1) 16oz/1bs: bag of yellow Hominey 2 cups of dry pink kidney beans 2 cups dry pigeon beans 1 cup dry lima beans 2 cups of rock beans 2 cups fresh pigeon beans Meats: Pork meat 3-4lbs (previously salted) rinse and add to pat with water OPTIONAL MEATS: Chorizo *may substitute pork for fish (tuna belly) Preperation 2-3 days prior to the day you plan to make the Catchupa obtain :-4lbs of boneless pork cuts (country style pork) salt meat generously until salt is visible. Place in a container and refrigerate until ready to use. The afternoon before cooking Catchupa: sort through dry beans removing any particles or defective beans. Place each type of bean in a separate container with 3-4 times the amount of water, let sit overnight until ready to cook.