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Recipe courtesy of Lita Oliver

Lita Oliver's Yucca with Chicharonnes

  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 10 servings
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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 


  1. 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.
  2. 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.
  3. Sprinkle with chicharron and serve.

Cook’s Note

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.