Yuca with Chicharrón

Ingredients

• 2 lbs cooked yuca (cassava).
• Fresh tomato salsa (chirmol) of your choice.
• 2 cups shredded cabbage.
• 2 limes.
• ½ lb chicharrón (fried pork belly or pork rinds).
• ½ lb lard.

Preparation

1. 1

   Step 1. In a skillet, heat one tablespoon of oil and sauté the onion, tomato, and garlic for a couple of minutes.

2. 2

   Step 2. Transfer the sautéed mix to a blender, add the chicken stock and tomato paste, and blend until smooth.

3. 3

   Step 3. Return to the skillet and let it simmer gently. Season with salt, pepper, paprika, bay leaves, and cumin.

4. 4

   Step 4. Cook the sauce for about 7 minutes. Set aside.

5. 5

   Step 5. Place the cabbage in a bowl with water and lime juice. Let it sit for about 30 minutes.

6. 6

   Step 6. Serve the yuca on a plate, top with the sauce, cabbage, fresh tomato salsa, and finish with the Chicharrón.