Estofado de Cerdo y Yuca (Pork and Cassava Stew)

Ingredients

• 0.5 teaspoon achiote powder 
• 3 cups beer 
• 1  bell pepper chopped
• 2  carrots peeled sliced
• 0.3 teaspoon chili powder 
• 0.3 cup cilantro leaves finely chopped
• 4  garlic cloves 
• 1 teaspoon ground cumin 
• 2 tablespoons olive oil 
• 2 pounds pork loin cut in large chunks
• 6 servings salt and pepper 
• 4  scallions chopped
• 2 cups tomatoes crushed
• 1  onion white cut in chunks
• 1 pound yuca 

Equipment

• food processor
• pot

Directions

1. Blend the scallions, garlic, cumin, salt and pepper with 1 cup of beer.Marinate the pork meat in the scallion marinade for at least 3 hours or overnight.
2. Place the onion, bell peppers and tomatoes in the food processor and process for 2 minutes.
3. Heat the oil in a large pot.
4. Add the pork pieces, onion, tomatoes and pepper mixture, stir and cook for about 5 minutes.
5. Add the achiote, chili powder, remaining beer and bring to a boil. Reduce the heat, cover and let simmer for about 2 hours or until the pork is tender and the sauce has reduced and thickened.
6. Add water as needed throughout the cooking process. In the last 30 minutes of cooking time, add the yuca and carrots.
7. Sprinkle fresh cilantro and serve hot with white rice.