Lita Oliver's Yucca with Chicharonnes

Recipe courtesy Lita Oliver
Show: My Grandmother's Ravioli Episode: Lita Oliver - A Teaspoon of Canela
TOTAL TIME: 50 min
Prep: 35 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 10 servings
LEVEL: Easy

ingredients

  • 2 pounds frozen yucca
  • 1 head green cabbage, sliced
  • 1 small Vidalia onion, sliced
  • 1 medium tomato, diced
  • 1/2 bunch fresh cilantro, chopped
  • Juice of 1 lemon
  • Salt and pepper
  • 8 ounces chicharron, broken into 1/2-inch squares
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Directions

Fill a medium saucepan with water, and bring to a boil. Add the frozen yucca and boil until hot and tender, 10 to 12 minutes. Drain and set aside to cool. Cut the yucca into small dice and place in a large serving bowl. Set aside.

In another large bowl, toss the cabbage, onions, tomatoes and cilantro to combine. Add the lemon juice and season with salt and pepper. Toss and place the cabbage slaw on top of the diced yucca.

Sprinkle with chicharron and serve.

Notes

Chicharron, or fried pigskin, is sometimes available freshly made at good Mexican butchers and markets. It is crusty, golden and has a unique savory flavor.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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