Katxupa (cachupa is the Portuguese spelling, while the other is the preferred Creole) is delicious in the fall when butternut squash and collard greens are available.

Steps

1. Marinate the pork feet or pieces of pork shoulder in the garlic, paprika, and vinegar in the refrigerator overnight.
2. Rinse the hominy. In a large pot, bring the hominy, bay leaves, and 12 cups of water to a boil. Reduce heat and simmer, uncovered, until the corn is cooked halfway, about 2 hours.
3. Rinse the lima beans. Add the beans, pork feet or pieces of pork shoulder, and smoked pork hock to the pot of hominy. (The hock is added for flavor and can be removed before serving.) The liquid should cover everything by several inches. Add more water if necessary.
4. Continue to simmer until the beans are soft, about 2 hours. Add the sweet potato, onion, squash, and yucca. The liquid should just cover the vegetables. Again, add more water if necessary. Continue to simmer, uncovered, until the vegetables are nearly soft, about 20 minutes. Add the collard greens and continue to simmer until soft, about 20 minutes.
5. In a small pan, heat the oil until shimmering. Working in batches, add small amounts of the chopped linguiça and/or chorizo sausage to the pan and cook until lightly browned on all sides, about 3 minutes. Add the cooked sausage to the pot of soup and simmer for 10 additional minutes. If desired, remove the hock before serving. Season with salt and pepper.