¿Qué cocinás hoy? Este chancho con yuca te salva el almuerzo

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.

Cut the pork into pieces, using either loin or shoulder, leaving some fat on.

Peel and cut the cassava into chunks.

In a pot, heat olive oil and add the pork pieces to brown them.

Once browned, remove the pork from the pot and set aside.

Add chopped onion, garlic, and bell pepper to the pot and sauté until softened.

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

Pour in enough water to cover the pork and bring to a simmer.

Cover the pot and cook on low heat until the pork is tender, about 1.5 to 2 hours.

Meanwhile, boil the cassava in salted water until tender, about 20-25 minutes; drain.

Serve the pork over the cassava, garnished with chopped cabbage, carrot, and tomato salad.

Cooking Techniques

Equipment Needed

Spice Level: