Vigorón, Traditional Nicaraguan Food

A personal fave.

You will need: a medium sized pot, water, apple-cider vinegar, salt, sugar, pepper, fresh cabbage, white onions, tomatoes, yucca [frozen is easier to find in stores], garlic, chicarrones [pork rhinds]

In a medium sized pot, add:

-Enough water to cover the amount of yuca you will use

-4 tablespoons of apple-cider vinegar

-2 tablespoons of salt

-heat on medium

-once water starts to simmer, add thawed and rinsed yucca root 

Let boil for about 1/2 hour or until yucca is soft [a fork should easily come out when tested]

It will look like this:

Meanwhile, prepare the repollo, or cabbage salad, in a medium sized container

-shred 1/2 head of a small cabbage

-dice 1/2 a medium onion

-dice 3 roma tomatoes

-add 1/4 a cup of apple-cider vinegar

-add 1/4 a cup of orange juice [traditional vigorón uses fresh squeezed bitter orange juice]

-add about a teaspoon of sugar to balance out the acidic flavor

-add salt/pepper/Tabasco to taste [we use a lot]

When the yuca is soft, add a few pieces to the bottom of a bowl and then layer on some repollo.  Add fresh or store-bought chicarrones on top.

Don't forget to drain the water out of any left over yucca, and refrigerate any leftovers [of which there will be none, let's be serious.]