Yuca con chicharrón is a traditional breakfast from Chiquimula, in eastern Guatemala: boiled yuca with pork chicharrones fried in their own lard with scallions and jalapeño.
It’s served with bean empanadas, tomato sauce, tortillas, lime, and guacamol.
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Guatemalan Cassava with Pork Rind
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 20 servings
- Category: Main Course
- Cuisine: Guatemalan
Ingredients
- 5 pounds of yuca (cassava)
- Water and salt, for cooking the yuca
- 10 pounds of pork
- Lard, as needed
- 2 dozen scallions
- 1 pound of jalapeño chilies
Preparation
- Cook the yuca, wash, peel, and cut it into medium pieces; cook it in salted water for about 30 minutes, until tender but firm when pierced with a fork. Remove from the water and set aside.
- Fry the chicharrones, heat the lard in a large pot. Cut the pork into even, medium cubes and fry them, stirring constantly so they don’t burn.
- Add aromatics, wash the scallions and jalapeños and add them to the pot half an hour before taking out the meat.
- Finish, remove the chicharrones when golden, the mixture turns amber, and the wooden paddle no longer sticks to the meat.
Tips
- The yuca is ready when it’s tender but firm when pierced.
- Stir the meat constantly so it doesn’t burn.
- The scallions and jalapeño go in at the end to add flavor without burning.
Traditional variations
- It’s also served with bean empanadas and guacamol.
How to serve
Serve the yuca with the chicharrones, bean empanadas, tomato sauce, corn tortillas, lime, and guacamol.
Recommended pairings
- Corn tortillas
- Guacamol
- Tomato sauce
Did you know?
In Chiquimula, yuca con chicharrón is the local breakfast.
Frequently Asked Questions
About 30 minutes in salted water, until tender but firm.
When they're golden, the mixture turns amber, and the wooden paddle no longer sticks to the meat.
With bean empanadas, tomato sauce, tortillas, lime, and guacamol.
