Cachupa Rica

Ingredients

 * 4 c. samp (hominy)
 * 1 c. kidney beans
 * 1 c. large lima beans
 * 1/2 c. shell beans
 * whole chicken
 * 2 lbs. spareribs (pork or beef)
 * 1 chourico (garlic spicy sausage), sliced
 * l blood sausage, when avallable, sliced
 * 1/4 lb. lean bacon, diced
 * 2 lbs. cabbage, chopped coarsely
 * 2 lbs. tomatoes, quartered
 * 2 lbs. green bananas, peeled and sliced
 * 2 lbs. fresh yams, peeled and chunked
 * 2 lbs. fresh sweet potatoes, peeled and chunked
 * 2 lbs. hard winter squash, peeled and chunked (e.g. buttercup, butternut, hubbard etc.)
 * 1 onion, chopped
 * 2 cloves of garlic, peeled
 * 2 bay leaves
 * Flat leaf coriander

Directions

 * 1) Soak the samp and beans overnight. In a stock pot, heat six cups of water.
 * 2) Add two tablespoons of olive oil, onion, garlic and bay leaf to water for seasoning.
 * 3) Bring to boil and add samp and beans. In a separate kettle, cook the vegetables except the tomatoes with the spareribs, chourico or linguica, blood sausage, and bacon.
 * 4) Next, cut up and season the chicken. Saute chicken in olive oil.
 * 5) Add tomatoes, and let simmer until samp and beans are almost folk tender but not quite done.
 * 6) Add cooked vegetables and meats into stock pot. Cook on low heat for approximately one hour.
 * 7) About 20 minutes before the cachupa is done you may mix in well sauted onion, garlic and tomato paste mixture (sofrito) to adjust and enhance the flavor.
 * 8) Turn off heat and let sit in the covered pot for at least one half hour before serving.
 * 9) Arrange meats and vegetables on a large serving platter and serve the corn and beans in a bowl.