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
 
MMMMM

.... "Taste is the most unexplored sense." - Matteo Ferrara
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