CATCHUPA RICA - Rich Catchupa

4 cups samp (coarsely crushed corn)
1 cup white beans
1 cup Americans beans
1 / 2 cup green beans
1 whole chicken
1 kg. ribs of pork or beef
1 chouriço (spicy sausage with garlic), sliced
1 pudding sliced, if available
120 g. of lean bacon cut into cubes
1 kg. coarsely chopped cabbage
1 kg. tomato cut into four
1 kg. of green bananas, peeled and chopped
1 kg. of fresh batate (yams), peeled and cut into pieces
1 Kg. fresh sweet potatoes, peeled and cut into pieces
1 kg. winter pumpkin peeled and cubed
1 onion, chopped
2 cloves of garlic, peeled
2 bay leaves
Coriander leaf flat

Leave to soak for a night maize and beans. In a pot of soup, heat 6 cups of water. Add two tablespoons of olive oil, onion, garlic and bay leaf in water for seasoning. Bring to the boil and add corn and beans. In a pot in hand, cooked vegetables, except tomatoes, with the pork ribs, Chouriço (spicy sausage) or Linguiça, black pudding and bacon. Then, cut and seasoned the chicken and let it jump in olive oil. Add the tomatoes and let simmer until the corn (samp) and beans are tender but not fully cooked.
Add the cooked vegetables and meat in the pot of broth. Cook over low heat for about an hour. Approximately 20 minutes before the complete firing of the "cachupa", you can stir a golden onion, garlic and a sauce of tomato sauce to enhance the flavor.
Turn off the flame and let it rest in a covered pot for at least half an hour before serving. Place meat and vegetables on a large serving dish and serve corn and beans in a bowl. The day after, it is common to eat the left cachupa for breakfast, putting the rest into a pan and fry it with some oil and when serving add fried eggs on top. This is called Catchupa Guizada com ovos estrelados better known as Catchupa guizot k'ov strelot