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Easy Nicaraguan Chancho con Yuca Recipe

Nicaraguan Chancho con Yuca Recipe

The Nicaraguan Chancho con Yuca Recipe is a delicious dish made with soft pork and yuca, which is another name for cassava. This traditional Nicaraguan dish shows off the region’s rich culinary history and is a delicious mix of different textures and tastes.


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The pork in this dish is cooked just right, so the meat is tender, juicy, and full of tasty goodness. Spices and herbs are often used to prepare it, which makes it taste and smell better. On the other hand, the cassava has a unique starchiness and a slightly sweet taste that go well with the pork.


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This Chancho con Yuca Recipe is good because it can be used in many different ways. Chancho con Yuca is a dish from Nicaragua that can be served as a main dish with rice or beans or as a filling for tacos or sandwiches. Its rich and filling tastes make it good for both everyday family meals and special events.

From a health point of view, this Chancho con Yuca Recipe could be good for you in a number of ways. Pork is a good source of protein, which helps build and repair muscles. It also has iron and vitamin B12, which are both important nutrients. Cassava, on the other hand, has a lot of fiber, which helps your body digest food well. Also, cassava has a lot of vitamin C, which is an antioxidant that helps the nervous system.

The Nicaraguan Chancho con Yuca Recipe is a delicious food that combines tender pork and cassava to make a meal that can be eaten in many different ways. It tastes great and might be good for your health, making it a great choice for anyone who wants to try Nicaraguan food with lots of different flavors.

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How To Make Our the Nicaraguan Chancho con Yuca Recipe

Ingredients (8 Servings)

3 pounds of pork shoulder, cut into chunks
4 cloves of garlic, minced
1 tablespoon of cumin powder
1 tablespoon of dried oregano
1 teaspoon of salt
1 teaspoon of black pepper
2 tablespoons of vegetable oil
4 cups of water
2 pounds of yuca (cassava), peeled and cut into large chunks
2 tablespoons of fresh cilantro, chopped (for garnish)

Instructions

1. Marinate the pork in a large bowl, combine the pork chunks, minced garlic, cumin powder, dried oregano, salt, and black pepper. 

Mix well to ensure the pork is evenly coated with the marinade.
Let it marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
Ensure the pork is thoroughly coated with the aromatic spices and herbs.
Allow the flavors to develop by marinating the pork overnight.
Use your hands to massage the marinade into the pork, ensuring each piece is well-seasoned.
Cover the bowl with plastic wrap to seal in the flavors while marinating.
Adjust the amount of salt and pepper according to your taste preference.

2. Sear the pork heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated pork and sear until browned on all sides, about 5 minutes.

Use a pair of tongs to turn the pork pieces, ensuring they brown evenly.
The searing process helps to lock in the juices and enhances the flavor of the pork.
Make sure the pot is large enough to accommodate all the pork chunks in a single layer for even browning.
Adjust the heat as needed to prevent the pork from burning.
Browning the pork adds depth and richness to the final dish.

3. Add water and simmer. Pour in the water, covering the pork completely. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour.

Simmering the pork in water helps to tenderize the meat and infuse it with flavors.
Ensure the pot is covered to retain the moisture and prevent the liquid from evaporating too quickly.
Adjust the heat as needed to maintain a gentle simmer throughout the cooking process.
Stir the pork occasionally to prevent it from sticking to the bottom of the pot.
The simmering process allows the flavors to meld together and results in tender, juicy pork.

4. Add yuca (cassava) after simmering the pork for 1 hour, add the yuca chunks to the pot.

Continue to simmer, covered, for an additional 30 minutes or until the yuca is tender.
The yuca adds a unique starchy texture and complements the flavors of the pork.
Make sure the yuca chunks are evenly sized to ensure even cooking.
Test the tenderness of the yuca by piercing it with a fork. It should be soft and easily mashed.
Adjust the cooking time if needed, depending on the size and freshness of the yuca.
The yuca will absorb some of the flavors from the pork and the seasonings, enhancing its taste.

5. Serve and garnish once the yuca is tender, remove the pot from the heat. Serve the Nicaraguan Chancho con Yuca hot, garnished with chopped fresh cilantro.

Transfer the pork and yuca to a serving platter, arranging them in an attractive manner.
Sprinkle the fresh cilantro over the dish just before serving to add a pop of color and freshness.
Serve the dish with rice and beans on the side for a complete Nicaraguan meal.
Ladle some of the flavorful cooking liquid over the pork and yuca for added moisture and taste.
Allow the dish to rest for a few minutes before serving to let the flavors meld together even further.

Prep Time: 30 minutes (plus marinating time)

Cooking Time: 1 hour 30 minutes

Pots, Pan and Cooking Equipment Needed for the Nicaraguan Chancho con Yuca Recipe

Dutch oven: This sturdy and heavy-bottomed pot is ideal for searing the pork and simmering the dish.
Cutting board: Used for safely and hygienically preparing the ingredients, such as chopping the garlic and cilantro.
Chef’s knife: A sharp knife is essential for cutting the pork shoulder into chunks and peeling the yuca.
Tongs: These are handy for turning the pork chunks while searing to ensure even browning.
Large serving platter: Used to present the Nicaraguan Chancho con Yuca Recipe when serving.

Best Way to Store Leftovers From the Nicaraguan Chancho con Yuca Recipe

Transfer the leftovers to an airtight container or storage bags.
Ensure the containers are sealed tightly to prevent air exposure and maintain freshness.
Label the containers with the date to keep track of the storage time.
Store the leftovers in the refrigerator for up to 3-4 days.
Alternatively, freeze the leftovers for longer storage, up to 2-3 months.
If freezing, divide the leftovers into individual portions for easier thawing and reheating.
Place the containers or storage bags in the freezer, making sure they are stacked or organized to maximize space.
When ready to use, thaw the leftovers in the refrigerator overnight before reheating.
Reheat the leftovers in a pot on the stove over low heat, adding a splash of water or broth to prevent drying out.
Stir occasionally until heated through, ensuring all components are evenly warmed.
Alternatively, individual portions can be reheated in the microwave on medium power for shorter intervals, stirring in between.
Discard any leftovers that have been left unrefrigerated for more than 2 hours to ensure food safety.

Tips and Tricks For Easier Creation

Prep all the ingredients before starting to cook for a smoother cooking process.
Marinate the pork overnight for more intense flavors.
Use a Dutch oven or slow cooker for convenience and easy cleanup.
Cut the yuca into uniform chunks to ensure even cooking.
Serve with lime wedges for a tangy twist.

Side Dishes and Desserts For the Nicaraguan Chancho con Yuca Recipe

Gallo Pinto (Nicaraguan rice and beans): This traditional side dish pairs perfectly with Chancho con Yuca, offering a delightful combination of flavors and textures.
Fried Plantains: The sweet and caramelized taste of fried plantains complements the savory pork and yuca, creating a satisfying balance of flavors.
Curtido (Salvadoran cabbage slaw): This tangy and crunchy slaw adds a refreshing element to the dish, providing a contrast to the rich flavors of the pork and yuca.
Nicaraguan Cabbage Salad: This simple salad made with shredded cabbage, onions, tomatoes, and lime juice brings a crisp and zesty component to the meal.
Avocado Salad: A creamy and refreshing avocado salad, dressed with lime juice and cilantro, adds a creamy texture and a burst of freshness to the plate.

How To Serve  the Nicaraguan Chancho con Yuca Recipe

Transfer the cooked pork and yuca to a large serving platter.
Garnish with chopped fresh cilantro for added flavor and visual appeal.
Serve hot, allowing guests to help themselves to the desired portion size.
Accompany the dish with the chosen side dishes for a complete meal experience.
Enjoy the Nicaraguan Chancho con Yuca with family and friends, savoring the delicious flavors and the cultural richness it represents.

Substitutions For the Nicaraguan Chancho con Yuca Recipe

Vegan Option:

Substitute the pork with jackfruit or seitan.
Use vegetable broth instead of water.
Replace the animal-based fats with vegetable oil or vegan butter.
Add extra vegetables like bell peppers or mushrooms for additional flavor and texture.
Customize the seasonings with smoked paprika, cayenne pepper, or nutritional yeast for a savory taste.

Gluten-Free Option:

Ensure all spices and seasonings used are gluten-free and free from potential cross-contamination.
Verify that the vegetable oil used is gluten-free.
Check the labels of any pre-made condiments or sauces for gluten-containing ingredients.
Replace regular soy sauce with gluten-free tamari or coconut aminos.
Serve with gluten-free side dishes like quinoa or roasted vegetables.

Vegetarian Option:

Omit the pork and double the amount of yuca.
Increase the variety and quantity of vegetables, such as adding zucchini or eggplant.
Use vegetable broth instead of water.
Incorporate plant-based protein sources like tofu or chickpeas.
Enhance the flavors with additional herbs and spices like thyme, basil, or smoked paprika.

Mediterranean Diet Options:

Use lean cuts of pork or opt for skinless chicken thighs.
Incorporate additional Mediterranean herbs, such as rosemary or thyme.
Serve with a side of Mediterranean-style salad with olives, tomatoes, and feta cheese.
Replace vegetable oil with extra virgin olive oil for cooking.
Include colorful vegetables like roasted bell peppers, artichoke hearts, or cherry tomatoes.

Keto Diet Options:

Use fatty cuts of pork, such as pork belly or shoulder with the skin on.
Limit the amount of yuca or replace it with low-carb alternatives like cauliflower or zucchini.
Cook with high-fat cooking oils like avocado oil or ghee.
Serve with a side of keto-friendly vegetables like sautéed spinach or broccoli.
Incorporate keto-approved seasonings like garlic powder, onion powder, and chili flakes.

Heart-Healthy Diet Options:

Trim excess fat from the pork before cooking.
Use olive oil instead of vegetable oil for cooking.
Serve with a side of steamed vegetables or a green salad dressed with lemon juice.
Incorporate heart-healthy herbs like thyme, basil, or parsley.
Replace the yuca with a whole grain option like quinoa or brown rice.

Paleo Options:

Choose organic, pasture-raised pork for a more natural and unprocessed option.
Replace vegetable oil with avocado oil or coconut oil.
Serve with a side of roasted vegetables like Brussels sprouts or carrots.
Use paleo-approved seasonings like garlic powder, paprika, and rosemary.
Consider adding sliced avocado or a homemade paleo-friendly sauce for added flavor.

Low Carb Options:

Reduce the amount of yuca and increase the proportion of pork.
Serve with a side of sautéed zucchini or cauliflower rice.
Use a low-carb marinade or dry rub for the pork.
Incorporate low-carb seasonings like turmeric, cayenne pepper, or ginger.
Add sliced almonds or sunflower seeds for crunch and texture.

Whole 30 Options:

Ensure all ingredients are Whole30 compliant, avoiding any additives or sweeteners.
Use homemade chicken or vegetable broth instead of store-bought options.
Serve with a side of steamed broccoli or roasted sweet potatoes.
Use Whole30-approved seasonings like garlic, onion powder, and dried herbs.
Enhance the flavors with a squeeze of fresh lemon juice or chopped herbs like cilantro.

Weight Watchers Options:

Opt for lean cuts of pork and remove any visible fat.
Use a minimal amount of oil for cooking.
Serve with a side of steamed vegetables or a mixed green salad.
Incorporate Weight Watchers-friendly seasonings like garlic, paprika, or Italian seasoning.
Add flavor with fresh herbs like parsley, basil, or dill instead of additional fats.

Low Fat Options:

Trim visible fat from the pork and choose lean cuts.
Use cooking spray instead of oil for searing the pork.
Serve with a side of steamed vegetables or a fresh fruit salad.
Use low-fat or fat-free broth for simmering the pork.
Flavor the dish with herbs and spices instead of added fats, such as parsley, thyme, or chili flakes.

Vegetable Variations:

Replace yuca with sweet potatoes or butternut squash for a different flavor and texture.
Add extra vegetables like bell peppers, carrots, or green beans for added color and nutrients.
Experiment with different herbs and spices to complement the chosen vegetables, such as basil or cilantro.
Use cauliflower florets as a low-carb alternative to yuca.
Incorporate leafy greens like kale or Swiss chard for a nutrient boost.

FAQ About the Nicaraguan Chancho con Yuca Recipe

What is the Nicaraguan Chancho con Yuca Recipe?
The Nicaraguan Chancho con Yuca Recipe is a traditional Nicaraguan dish that combines tender chunks of seasoned pork with yuca, also known as cassava. It is a flavorful and hearty recipe that represents the culinary heritage of Nicaragua.

How long does it take to cook the Nicaraguan Chancho con Yuca Recipe?
The cooking time for the Nicaraguan Chancho con Yuca Recipe can vary, but on average, it takes about 2 hours to prepare. This includes marinating the pork, searing it, simmering with yuca, and allowing the flavors to meld together.

Can I make substitutions or modifications to the Nicaraguan Chancho con Yuca Recipe?
Yes, you can make substitutions or modifications to suit your preferences or dietary needs. For example, you can use different cuts of pork or replace it with alternative proteins for variations. You can also adjust the seasoning or add additional vegetables to customize the dish.

How can I store the leftovers of the Nicaraguan Chancho con Yuca Recipe?
To store leftovers, transfer them to airtight containers or storage bags and refrigerate for up to 3-4 days. If you have a larger quantity or want to save the dish for a longer time, you can also freeze the leftovers for up to 2-3 months.

What are some suggested side dishes to serve with the Nicaraguan Chancho con Yuca Recipe?
There are several delicious side dishes that pair well with the Nicaraguan Chancho con Yuca Recipe. Some options include Gallo Pinto (Nicaraguan rice and beans), fried plantains, curtido (Salvadoran cabbage slaw), Nicaraguan cabbage salad, and avocado salad. These sides complement the flavors and textures of the dish, enhancing the overall meal experience.

Final Thoughts

The Nicaraguan Chancho con Yuca Recipe is a delicious and flavorful dish that brings together tender chunks of pork and cassava. The recipe showcases the traditional flavors of Nicaraguan cuisine and offers a hearty and satisfying meal. The pork is marinated and cooked until it becomes tender and infused with rich seasonings. The yuca adds a unique texture and flavor to the dish.

This recipe can be enjoyed as a main course and is often served with rice and beans or other side dishes. It provides a balance of carbohydrates, protein, and fats, making it a well-rounded meal option. The Nicaraguan Chancho con Yuca Recipe is a versatile dish that can be customized with different spices and ingredients according to personal preferences. It is a delightful culinary experience that showcases the vibrant flavors of Nicaraguan cuisine.

Nicaraguan Chancho con Yuca Recipe

Nicaraguan Chancho con Yuca Recipe

The Nicaraguan Chancho con Yuca Recipe is a delicious dish made with soft pork and yuca, which is another name for cassava.
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Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Course: Dinner, Lunch, Main Course
Cuisine: Nicaraguan
Keyword: Nicaraguan Chancho con Yuca Recipe
Servings: 8 Servings
Calories: 458 kcal
Nicaraguan Chancho con Yuca Recipe

Equipment

  • Dutch oven: This sturdy and heavy-bottomed pot is ideal for searing the pork and simmering the dish.
  • Cutting board: Used for safely and hygienically preparing the ingredients, such as chopping the garlic and cilantro.
  • Chef's knife: A sharp knife is essential for cutting the pork shoulder into chunks and peeling the yuca.
  • Tongs: These are handy for turning the pork chunks while searing to ensure even browning.
  • Large serving platter: Used to present the Nicaraguan Chancho con Yuca Recipe when serving.

Ingredients

  • 3 pounds of pork shoulder cut into chunks
  • 4 cloves of garlic minced
  • 1 tablespoon of cumin powder
  • 1 tablespoon of dried oregano
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 2 tablespoons of vegetable oil
  • 4 cups of water
  • 2 pounds of yuca cassava, peeled and cut into large chunks
  • 2 tablespoons of fresh cilantro chopped (for garnish)

Instructions

Marinate the pork in a large bowl, combine the pork chunks, minced garlic, cumin powder, dried oregano, salt, and black pepper.

  • Mix well to ensure the pork is evenly coated with the marinade.
  • Let it marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
  • Ensure the pork is thoroughly coated with the aromatic spices and herbs.
  • Allow the flavors to develop by marinating the pork overnight.
  • Use your hands to massage the marinade into the pork, ensuring each piece is well-seasoned.
  • Cover the bowl with plastic wrap to seal in the flavors while marinating.
  • Adjust the amount of salt and pepper according to your taste preference.

Sear the pork heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated pork and sear until browned on all sides, about 5 minutes.

  • Use a pair of tongs to turn the pork pieces, ensuring they brown evenly.
  • The searing process helps to lock in the juices and enhances the flavor of the pork.
  • Make sure the pot is large enough to accommodate all the pork chunks in a single layer for even browning.
  • Adjust the heat as needed to prevent the pork from burning.
  • Browning the pork adds depth and richness to the final dish.

Add water and simmer. Pour in the water, covering the pork completely. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour.

  • Simmering the pork in water helps to tenderize the meat and infuse it with flavors.
  • Ensure the pot is covered to retain the moisture and prevent the liquid from evaporating too quickly.
  • Adjust the heat as needed to maintain a gentle simmer throughout the cooking process.
  • Stir the pork occasionally to prevent it from sticking to the bottom of the pot.
  • The simmering process allows the flavors to meld together and results in tender, juicy pork.

Add yuca (cassava) after simmering the pork for 1 hour, add the yuca chunks to the pot.

  • Continue to simmer, covered, for an additional 30 minutes or until the yuca is tender.
  • The yuca adds a unique starchy texture and complements the flavors of the pork.
  • Make sure the yuca chunks are evenly sized to ensure even cooking.
  • Test the tenderness of the yuca by piercing it with a fork. It should be soft and easily mashed.
  • Adjust the cooking time if needed, depending on the size and freshness of the yuca.
  • The yuca will absorb some of the flavors from the pork and the seasonings, enhancing its taste.

Serve and garnish once the yuca is tender, remove the pot from the heat. Serve the Nicaraguan Chancho con Yuca hot, garnished with chopped fresh cilantro.

  • Transfer the pork and yuca to a serving platter, arranging them in an attractive manner.
  • Sprinkle the fresh cilantro over the dish just before serving to add a pop of color and freshness.
  • Serve the dish with rice and beans on the side for a complete Nicaraguan meal.
  • Ladle some of the flavorful cooking liquid over the pork and yuca for added moisture and taste.
  • Allow the dish to rest for a few minutes before serving to let the flavors meld together even further.

Notes

Prep all the ingredients before starting to cook for a smoother cooking process.
Marinate the pork overnight for more intense flavors.
Use a Dutch oven or slow cooker for convenience and easy cleanup.
Cut the yuca into uniform chunks to ensure even cooking.
Serve with lime wedges for a tangy twist.

Nutrition

Calories: 458kcal | Protein: 39g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 146mg | Sodium: 114mg | Potassium: 565mg | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
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