Entree: Nicaragua – Southern Culinary Region – Chancho con Yuca (Slow-braised pork with boiled cassava in a garlicky, tomato-scented sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1½-inch (4 cm) pieces
- 2 lb (900 g) yuca (cassava), peeled and cut into 2-inch (5 cm) chunks
- 2 tbsp (30 ml) lard or vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 1 green bell pepper, seeded and diced, about 6 oz (170 g)
- 4 garlic cloves, minced (about 12 g)
- 2 medium tomatoes, chopped, about 10 oz (285 g)
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 tsp (2 g) ground achiote (annatto) or 1 tbsp (15 ml) annatto oil for color
- 2 cups (480 ml) chicken or pork broth
- 2 bay leaves
- 1/4 cup (15 g) fresh cilantro, chopped
- Juice of 1 lime, about 2 tbsp (30 ml)
- Salt to taste
- Freshly ground black pepper to taste
- Optional: 1 small hot chile (jalapeño or Scotch bonnet), seeded and sliced

Instructions

1. Pat the pork pieces dry, season with salt and pepper, and heat the lard or oil in a heavy pot over medium-high heat; brown the pork in batches until well colored, about 6–8 minutes per batch.
2. Remove browned pork and drain excess fat if necessary, leaving about 1 tbsp in the pot; reduce heat to medium and add the onion and bell pepper, sauté until softened, about 4–5 minutes.
3. Add the garlic and achiote, stirring 30 seconds until fragrant, then stir in the tomato paste, chopped tomatoes, cumin, and oregano; cook 2–3 minutes to meld flavors.
4. Return the pork to the pot, add the bay leaves, pour in the broth to just cover the meat, bring to a boil, then reduce to a gentle simmer; cover and cook 45 minutes to 1 hour until pork is nearly tender.
5. While pork simmers, place yuca in a saucepan, cover with water, add a pinch of salt, and boil until just tender but not falling apart, about 15–20 minutes; drain and set aside.
6. Add the parboiled yuca to the pot with the pork, simmer uncovered for another 15–20 minutes so the yuca absorbs the sauce and the pork finishes tenderizing; adjust liquid if necessary.
7. Taste and adjust seasoning with salt and pepper, stir in lime juice and chopped cilantro, and remove bay leaves.
8. Serve hot with white rice or tortillas and optional fried plantains; garnish with extra cilantro and lime wedges.