Supida de Xerem

Ground corn with vegetables and meat
== Ingredients ==
* 4 lbs xerem (coarse ground corn)
* 2 butternut squash
* 20 kale leaves
* 1 lb salted pork fat, diced
* 3 lbs pork meat, in cubes
* 2 lbs dry beans
* 4 medium onions
== Directions ==
=== Preparation ===
# Soak dry beans overnight in water.
# Wash in warm water and soak ground corn 2 hours before cooking with l quartered onion.
# Marinate and season pork meat overnight with salt, garlic, vinegar, bay leaf, and pepper.
# Cover dry beans and salted pork with water.
# Cook about one hour and a half or until medium done.
# Drain beans when cooked.
# Cut kale leaves into strips and boil until medum done in water.
# Drain kale leaves.
# Cook ground corn in water until medium done.
# Cut butternut squash and gut out seeds.
# Leave skin on and divide into about 6 pieces.
=== Cooking ===
# In a large pot, layer the following ingredients: squash at the bottom first, skin side down. Then add the pork meat, kale, beans, cubed onions, ground corn.
# Spice with salt, garlic, bay leaf, pepper.
# Add ½ cup oil and 3 cups water.
# Cover with aluminum foil and pot cover.
# Cook on low flame for one hour and a half.
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Category:Butternut squash Recipes
Category:Cape Verdean Meat Dishes
Category:Cornmeal Recipes
Category:Kale Recipes
Category:Pork Recipes
Category:Bean Recipes
Category:Recipes that need photos