Cachupa part 2

Tonight I did a trial run of the cachupa dish that I am going to prepare for the girl scouts this week. Cachupa is considered to be one of the national dishes of Cape Verde and has two basic versions. Cachupa pobre, which has very few ingredients, and cachupa rica which has everything you can find in it.  I am more familiar with, and prefer to eat, the cachupa pobre.  Tonight, my version turned out surprisingly close to the way I remember it.  I used 2 cans white Hominy , 2 can yellow hominy, 1 can white beans, 1 can kidney beans, 1/2 onion (chopped), 3 cloves of garlic and a little pork.  After sauteing the onion and garlic I browned the pork and combined all the ingredients in a pot with 2 bay leaves and 1 tsp salt.  I let this cook for an hour and a half and it was pretty good!  This will definitely be a repeat meal at my house, however,  my children were not the greatest fans of this meal.  That is understandable; this meal might have a strong corn flavor if you are not used to eating hominy.  My wife compared the taste of the cachupa to the corn taste of the tamales I make. She is right, the hominy and the corn flour used for tamales do have a similar flavor.  Personally,I really enjoy the flavor of this dish.  Cachupa is the food I will always remember the most from my time in Cape Verde.  The smell and taste will always bring back memories.