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Corn, Bean, and Pork Stew with Butternut Squash and Collard Greens

(recipe, Lynne Christy Anderson)


Katxupa (cachupa is the Portuguese spelling, while the other is the preferred Creole) is delicious in the fall when butternut squash and collard greens are available.


  1. 2 pork feet (1 pound boneless pork shoulder, trimmed and cut into 1½-inch pieces, can be substituted)
  2. 2 cloves garlic, minced
  3. 1 tsp. paprika
  4. 1 Tbsp. white vinegar
  5. 1 cup dried hominy corn
  6. 3 bay leaves
  7. 12 cups water
  8. 1 cup dried lima beans
  9. 1 smoked pork hock
  10. 1 sweet potato, peeled and cut into 1½-inch pieces
  11. 1 small onion, chopped
  12. 1 small butternut squash (about 1 pound), peeled, seeded, fibers removed, and cut into 1½-inch pieces
  13. 1 yucca, cut into 1-inch pieces (see Note)
  14. 1 lb. collard greens, stems removed and chopped into 1-inch strips
  15. 1 Tbsp. vegetable oil
  16. 1 lb. linguiça and/or chorizo sausage, chopped (see Note)


  1. Marinate the pork feet or pieces of pork shoulder in the garlic, paprika, and vinegar in the refrigerator overnight.
  2. Rinse the hominy. In a large pot, bring the hominy, bay leaves, and 12 cups of water to a boil. Reduce heat and simmer, uncovered, until the corn is cooked halfway, about 2 hours.
  3. Rinse the lima beans. Add the beans, pork feet or pieces of pork shoulder, and smoked pork hock to the pot of hominy. (The hock is added for flavor and can be removed before serving.) The liquid should cover everything by several inches. Add more water if necessary.
  4. Continue to simmer until the beans are soft, about 2 hours. Add the sweet potato, onion, squash, and yucca. The liquid should just cover the vegetables. Again, add more water if necessary. Continue to simmer, uncovered, until the vegetables are nearly soft, about 20 minutes. Add the collard greens and continue to simmer until soft, about 20 minutes.
  5. In a small pan, heat the oil until shimmering. Working in batches, add small amounts of the chopped linguiça and/or chorizo sausage to the pan and cook until lightly browned on all sides, about 3 minutes. Add the cooked sausage to the pot of soup and simmer for 10 additional minutes. If desired, remove the hock before serving. Season with salt and pepper.


Hard-to-find ingredients should be available in markets specializing in Latino, Caribbean, and Portuguese products.