ELABORACIÓN DEL CHANCHO CON YUCA

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork belly

Chicken thighs reduce fat while maintaining flavor.

cassava

🥗Healthier: sweet potato

💰Cheaper: potatoes

Sweet potatoes offer similar texture with added nutrients.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides acidity with a different flavor profile.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be homemade.

Heat olive oil in a large pot over medium heat until shimmering.

Add diced pork shoulder and brown on all sides, about 8-10 minutes.

Remove pork and set aside; add chopped onion, garlic, and bell pepper to the pot.

Sauté until softened, about 5 minutes.

Return pork to the pot and add cumin, oregano, bay leaves, and black pepper.

Pour in chicken broth and lime juice; bring to a simmer.

Cover and cook on low heat for 1.5 to 2 hours until pork is tender.

Meanwhile, peel and cut cassava into chunks.

Boil cassava in salted water until tender, about 20-25 minutes; drain.

Shred the cooked pork and return to the pot, stirring to combine.

Serve pork over cassava, garnished with chopped cilantro and hot sauce.

Cooking Techniques

Equipment Needed

Spice Level: