Yuca with Chicharrón

Yuca with Chicharrón

22 October, 2021
Del Rancho


  • 2 pounds of cooked yucca
  • Chismol of your taste
  • 2 cups shredded cabbage
  • 2 lemons
  • 11/2 pound of pork rinds
  • Half a pound of butter



  • Oil
  • 1 white onion in pieces
  • 4 pear tomatoes, cut into pieces
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato paste
  • 3 cups chicken stock
  • 1 teaspoon of paprika
  • 3 bay leaves
  • Season to taste


  • In a frying pan, place a tablespoon of oil and fry the onion, tomato, and garlic for a couple of minutes.
  • Then place the sofrito in a blender and add the chicken broth and tomato paste and blend until everything is well mixed.
  • Return to the pan and bring to a simmer. Season with salt and pepper, paprika, bay leaf, and cumin.
  • Cook the sauce for about 7 minutes. Reserve.
  • Put the cabbage in a bowl with water and lemon juice. Let it rest for half an hour.
  • Serve the yuca on a plate, bathe with the sauce, the cabbage, the chismol on top, and place the Chicharrones.