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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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