Ingredients
- 2 Lbs Yuca Root (Cassava) peeled and quarteded
1/2 Lbs. Tomatillos, papery wraper removed, rinsed throughly in cold water and quartered
1 cup low-sodium Broth (traditionally chicken, I use vegetable)
2 tsp chili powder
1 clove garlic, minced
1 Tbsp chopped fresh cilantro ( or celery leaves and top stalks)
1 Tbsp. fresh Lime juice
Description
This Is A Regular Part Of Dinner In Cuba.The Yuca Root Is A Mellow But Dense Item That Should ALWAYS Be Cooked Before Eating. To Some Gringos Raw Yuca Can Be Toxic.In Many U.S. Markets Yuca Root Is Labeled As Cassava.
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