A West African national dish!
1 tbsp (15 mL) oil
1 onion, finely chopped
4 cloves garlic, minced
2 bay leaves
1 can (14 oz/ 398 mL) tomatoes, with juice
2 cups (500 mL) chicken stock
1 piece (1 lb/500 g) fresh pork belly (see Tips), cut into 6 pieces
1 small green cabbage (about 1 lb/500 g), 1 cored and quartered
1 sweet potato, peeled and cut into chunks (about 1 inch/2.5 cm)
1 can (15 oz/425 g) hominy, drained
1 cup (250 mL) drained cooked red kidney beans (see Tips)
8 oz (250 g) dry-cured chorizo sausage, thinly sliced
Preheat oven to 325°F (160°C).
In Dutch oven, heat oil over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and bay leaves and cook, stirring, for 1 minute. Add tomatoes and juice, and stock and bring to a boil. Add pork belly and return to a boil. Reduce heat and simmer for 30 minutes.
Stir in cabbage, sweet potato, hominy, kidney beans and chorizo and return to a boil. Cover and transfer to preheated oven. Bake until pork is very tender and vegetables are tender, about 30 minutes.
Remove from oven. Let pan stand, covered, at room temperature for about 30 minutes before serving. Discard bay leaves.