Espinazo de Cerdo con Yuca (Colombian Pork Backbone and Cassava Stew) is a beloved traditional Colombian dish that combines pork backbone and cassava in a rich, slow-cooked broth. This comforting recipe has been prepared for generations in Colombian homes, particularly in rural areas where hearty soups remain an essential part of everyday cuisine.
The pork bones provide depth and richness to the broth, while the cassava contributes a soft texture and mild flavor that perfectly complements the meat.
Often served as both a soup and a main course, this dish is commonly enjoyed with rice, hot sauce, and fresh lime.
Ingredients
- 1.5 kg pork backbone, cut into pieces
- 1 kg cassava, peeled and cut into chunks
- 2.5 liters water
- 200 g green onions, chopped
- 150 g white onion, chopped
- 20 g garlic, minced
- 10 g salt
- 5 g ground cumin
- 3 g black pepper
- 20 g fresh cilantro, chopped
Instructions
- Wash and clean the pork backbone pieces.
- Place them in a large pot with water.
- Simmer for 45 minutes, removing any foam.
- Add the onions and garlic.
- Stir in the salt, cumin, and pepper.
- Cook for 20 additional minutes.
- Add the cassava chunks.
- Simmer for 35 to 40 minutes until tender.
- Adjust seasoning if needed.
- Add fresh cilantro before serving.
- Serve hot.
Chef’s Tips
- Choose pork backbone with plenty of meat attached.
- Skim the broth during cooking for a cleaner flavor.
- Fresh cassava provides the best texture.
- Slow simmering develops deeper flavors.
- Add cilantro at the end to preserve its aroma.
Traditional Variations
- Some regions add potatoes along with cassava.
- Caribbean versions often include yam.
- Some families prepare a thicker stew with extra cassava.
Traditional Serving Style
This Colombian pork and cassava stew is traditionally served hot with white rice, Colombian hot sauce, fresh lime wedges, and arepas. It is especially popular as a weekend family meal.
Recommended Side Dishes
- White rice
- Colombian arepas
- Colombian hot sauce
- Fresh lime
- Avocado
- Creole salad
A Brief History
Pork backbone soups have been part of Colombian cuisine for centuries. Rural communities traditionally used bone-in cuts to create rich and nutritious broths that could feed entire families.
The addition of cassava, one of Latin America’s most important staple crops, transformed the dish into a complete and satisfying meal that remains popular throughout Colombia today.
Frequently Asked Questions
It is the section of the pig's spine that contains bones, meat, and connective tissue.
Yes, although the flavor of the broth will be slightly different.
Add it after the broth is well developed and avoid overcooking.
Yes. It can be frozen for up to three months.
Fresh, starchy cassava provides the best results.
