Vigoron

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 9
• 4 lbs fried lamb rinds ("chicharron de cerdo") or 4 lbs lamb cracklings ("chicharron de cerdo")
• 4 lbs cassava
• 4 lbs cabbage
• 3 bunches cilantro ("culantro de castilla")
• 1/2 lb onion
• 3 lbs ripe tomatoes
• 1 head garlic
• 1 red pepper
• 15 limes
• salt, to taste
• sugar, to taste
• oregano, to taste
• pepper, to taste
• cumin, to taste

Recipe

• 1 you will also need: 10 almond tree leaves or 10 plastic dishes.
• 2 for"chicharrones":.
• 3 you can purchase the chicharrones on a local market, it is lamb rind cooked on low heat in a pot without oil.
• 4 the lamb meat will release its oil little by little.
• 5 it is generally cooked for three hours until the"chicharrones" are brown, crunchy, or toasted.
• 6 take the"chicharrones" and cut them in small pieces.
• 7 for the others:.
• 8 peel the cassava and cut it on pieces of 1.97 inches (5 cm) long.
• 9 place the cassava on a pot, fill the pot with water until the water reaches 0.79 (2 cm) above the cassava level.
• 10 boil the cassava with the water until the cassava is soft, add salt, oregano, a whole head of garlic when the cassava starts getting soft.
• 11 once the cassava is soft, drain the water, and let the cassava cool down.
• 12 chop the cilantro and the onions into thin pieces.
• 13 or, blend them on a blender.
• 14 squeeze the 15 limes and store their juice on a glass container.
• 15 mix the tomatoes, onions, cilantro in a glass container.
• 16 pour the lime juice with one teaspoon of sugar on the mix.
• 17 add salt, pepper and cumin to taste.
• 18 chop the cabbage.
• 19 servings.
• 20 serve three pieces of cassava, two pieces of"chicharron," and 4 tablespoons of tomatoes over 3 tablespoons of cabbage on an almond tree leaf or a plastic dish.