This is a one-pan ground pork and yuca skillet — spiced with smoked paprika and fresh chilies, finished with chicken broth so everything comes together in a loose, saucy stir. It takes about 75 minutes start to finish and costs very little to make. If you have yuca in the freezer and a pound of ground pork in the fridge, this is a solid weeknight dinner.
The short version of why this works
Two things matter here. First, boil the yuca until it is genuinely tender — a fork should slide in without resistance. Undercooked yuca stays chalky and won’t absorb the broth properly during the final simmer. Second, brown the pork properly before adding liquid. Stir it regularly but give it enough contact time with the hot pan to develop color, around 6–8 minutes over medium-high heat. That browning is where most of the savory flavor comes from. The smoked paprika and chilies add heat and depth, but they can’t compensate for pale, steamed-looking pork.
About the ingredients
- Yuca (cassava): Fresh yuca is sold at Latin and Caribbean grocery stores, often waxed for shelf life. Frozen pre-peeled yuca chunks work just as well here and skip the peeling step entirely — use 500g straight from frozen, adding a few extra minutes to the boil.
- Fresh chilies: Any small fresh chili works — serrano, jalapeño, or Thai bird’s eye. If you only have dried red pepper flakes, start with half a teaspoon and taste. It won’t be identical but it gets the job done.
- Smoked paprika: Regular sweet paprika is a fine substitute. You lose some smokiness but the dish still has good color and flavor. A small pinch of cumin alongside it helps fill the gap.
- Chicken stock: A low-sodium store-bought carton is fine. In a pinch, dissolve half a chicken bouillon cube in one cup of hot water — skip adding extra salt until you taste the finished dish.
- Ground pork: Ground turkey works as a leaner swap. Cook it to 165°F (74°C) internal temperature and expect a slightly drier result; add a splash more broth if the pan looks tight.
Leftovers and meal prep
Store leftovers in an airtight container in the fridge for up to 3 days. The yuca firms up as it cools, so reheat with a splash of water or extra broth in a covered pan over low heat — this brings the texture back without drying out the pork. For freezing, portion into individual servings and freeze for up to 2 months. Thaw overnight in the fridge before reheating. The dish actually tastes better on day two once the smoked paprika has had time to settle into everything.
Common problems and fixes
- Yuca stays fibrous or stringy after boiling: There is often a tough woody core running through the center of fresh yuca. Cut it out before or after boiling — it won’t soften no matter how long you cook it. Frozen yuca is usually already trimmed and avoids this problem.
- The pan goes dry before the simmer is done: Ground pork fat content varies. If the skillet looks tight after adding the broth, pour in another quarter cup of water or stock. The dish should have a loose, saucy consistency, not a dry scramble.
- Pork clumps instead of browning: This usually means the pan wasn’t hot enough before the meat went in, or the pan was overcrowded. Break the pork into smaller pieces and resist stirring constantly — let it sit for a minute or two at a time so it can actually brown.
- Dish tastes flat despite the spices: Taste before serving and adjust salt first — under-seasoning is the most common culprit. A small squeeze of lime juice at the end also sharpens the whole dish without adding heat. Skip the cilantro garnish if you don’t have it on hand — not worth a special trip to the store.
- Too spicy after cooking: Stir a tablespoon of plain yogurt or sour cream into individual portions at the table. It cools the heat quickly without watering down the dish.
Minced Pork and Chili Juane de Yuca
Ingredients
500 grams ground pork (minced pork) - ideally from a free-range source- 1 large yuca (cassava) - peeled and cubed, approximately 500 grams
1 cup chicken stock (chicken broth or chicken bouillon) - preferably homemade or low-sodium store-bought
2 tablespoons olive oil - extra-virgin for the best flavor
1 medium onion - finely chopped
2 cloves garlic - minced
1 medium red pepper (red capsicum) - diced- 2 small chilies - fresh, finely sliced, adjust for desired heat level
1 teaspoon smoked paprika
2 tablespoons cilantro - fresh, finely chopped
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Place the yuca cubes in a pot of boiling water and cook for 15-20 minutes until tender. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until translucent.
- Add the garlic, red bell pepper, and chilies to the skillet. Sauté for another 2-3 minutes, releasing their aromas.
- Incorporate the minced pork into the vegetables, stirring regularly. Cook the pork until browned, about 6-8 minutes.
- Stir in the smoked paprika, and then add the cooked yuca and chicken broth to the skillet. Simmer gently for another 8-10 minutes until flavors meld.
- Finish with a sprinkle of fresh cilantro, then season with salt and pepper to taste.
Notes
Nutrition
Common questions
Can I use canned yuca instead of fresh or frozen?
Canned yuca works, but skip the boiling step — it is already cooked and will fall apart if boiled again. Drain and rinse it, then add it directly when the recipe says to add the cooked yuca to the skillet, and reduce the final simmer to 3–4 minutes just to warm it through.
How do I know the ground pork is fully cooked?
Ground pork must reach an internal temperature of 160°F (71°C) — do not serve it pink. The visual cue is that every piece has turned from pink to a uniform grey-brown with no raw-looking patches, but a meat thermometer is the only reliable check if you are unsure.
Can I make this ahead and reheat it for a dinner party?
Yes — it reheats well and the flavors improve after a few hours. Cook it fully, cool it quickly, and refrigerate. Reheat gently in a covered pan with a small splash of broth or water over low heat, stirring occasionally, until steaming hot throughout.
What to cook next
- Peruvian Cilantro Pork Stew
- Crispy Beef Mandioca Bites
- Brazilian Lamb Cassava Pie
- Puerto Rican Pork Pasteles
