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.