• Alt Turkey - 03

    From Dave Drum@1:2320/105 to All on Fri Nov 11 18:11:00 2022
    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
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)