World Flavors Cookbook

Chancho con Yuca

Pork braised until tender and served over boiled yuca with curtido (pickled cabbage slaw) and chimichurri — the Nicaraguan classic plate.

Cuisine: Nicaragua

Ingredients

• 700g pork shoulder, cubed
• 600g yuca, peeled and cut
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tomato, diced
• 1 tsp cumin
• 2 tbsp oil
• Salt
• For curtido: shredded cabbage, vinegar, salt, oregano

Instructions

1. Brown pork in oil. Add onion, garlic, tomato, and cumin.
2. Add water to cover. Simmer 45-50 minutes until tender.
3. Boil yuca in salted water until fork-tender.
4. Make curtido: toss cabbage with vinegar, salt, and oregano.
5. Serve pork over yuca with curtido and cooking juices.