Name: Picadillo de Cerdo with Noodles, Yuca and Green Plantain
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 2 h
Cuisine: Colombian
Ingredients: 450 g boneless pork shoulder, cut into 2 cm cubes; 225 g fresh sweet yuca, thickly peeled, woody core removed and cut into 3 cm pieces; 300 g green plantain (about 200 g peeled), peeled and cut into 2 cm pieces; 85 g thin dried noodles, broken if long; 3,000 ml water; 225 g red onion, finely chopped; 4 small ají criollo or mild fresh chiles, finely chopped; remove seeds for less heat; 18 g garlic (about 6 cloves), minced; 3 fresh oregano leaves; 2 g ground cumin; 10 g fine salt; 1 large egg (about 50 g), beaten; 3 g fresh cilantro, finely chopped

Wide view of pork picadillo with yuca, green plantain, noodles and cooked egg.

Region Santa Cruz de Mompox, Bolívar, in the Momposina Depression

Dish type Brothy pork, root-vegetable and noodle stew

Yield 4 servings

Prep time 25 minutes active

Cook time About 95 minutes

Ingredients ↓

Overview

Picadillo de Cerdo with Noodles, Yuca and Green Plantain

In the kitchens of Mompox, picadillo is a brothy one-pot meal built around small pieces of pork, yuca, green plantain and noodles. Red onion, ají criollo, garlic, oregano and cumin season the pot, while beaten egg and cilantro finish it. The generous broth carries the root vegetables and noodles together in each serving.

This home-kitchen version makes four servings with 450 g boneless pork shoulder, 225 g each of yuca and red onion, 300 g green plantain and 85 g thin noodles. Boneless shoulder is easy to cut into even pieces and portion after simmering. The measured salt and cumin give a repeatable starting point; adjust the seasoning slightly at the table if needed.

Use sweet/table yuca sold for cooking, not bitter cassava that needs a separate processing method. Peel it thickly, remove the firm woody core if present, and cook the pieces until completely soft. The noodles and plantain absorb broth as the pot stands, so the dish is fullest and clearest when served soon after cooking. The egg should be fully cooked into the soup; tempering it with hot broth helps it disperse in fine strands without leaving uncooked pools.

Ingredients

Picadillo

450 g boneless pork shoulder, cut into 2 cm cubes
225 g fresh sweet yuca, thickly peeled, woody core removed and cut into 3 cm pieces
300 g green plantain (about 200 g peeled), peeled and cut into 2 cm pieces
85 g thin dried noodles, broken if long
3,000 ml water
225 g red onion, finely chopped
4 small ají criollo or mild fresh chiles, finely chopped; remove seeds for less heat
18 g garlic (about 6 cloves), minced
3 fresh oregano leaves
2 g ground cumin
10 g fine salt
1 large egg (about 50 g), beaten
3 g fresh cilantro, finely chopped

Method

Prepare the ingredients. Peel the yuca with a sturdy knife, removing the thick brown skin and the layer beneath it. Split thick pieces lengthwise and remove any hard, woody core; cut the flesh into 3 cm chunks. Peel the green plantain and cut it into 2 cm pieces. Chop the onion, ají and garlic, and cut the pork into even 2 cm cubes. Wash your hands and clean the work surface after handling raw pork.
Start the pork broth. Put the pork, onion, ají, garlic, oregano, cumin, salt and water into the pot. Bring just to a boil over medium-high heat, skimming away any grey foam. Lower the heat to maintain a gentle simmer and set the lid slightly ajar. Cook for about 60 minutes, stirring occasionally, until the pork is tender when pierced and the broth smells savory rather than raw. If evaporation is unusually strong, add a little boiling water.
Cook the yuca and plantain. Add the yuca and green plantain. Return the broth to a gentle simmer and cook for about 20–25 minutes, stirring carefully once or twice so pieces do not break apart. The yuca should be completely tender through the centre and the plantain soft but still holding its shape. If either remains firm, give it more time before adding the noodles.
Add the noodles. Stir in the noodles and simmer according to their package time, usually 5–8 minutes, until tender but not mushy. Stir from the bottom so they do not catch on the pot. The broth will become slightly cloudy and fuller as the noodles release starch; add a splash of boiling water if you want to restore a looser soup consistency.
Cook the egg safely. Beat the egg in a small bowl. Ladle in a little hot broth while whisking, then pour the tempered egg slowly into the pot while stirring. Keep the soup at a gentle simmer and stir for another minute or two. Check the centre of the soup in several places with a clean thermometer; the egg-containing mixture must reach 71.1°C. The egg should appear fully set in fine ribbons, with no raw liquid pools.
Finish and serve. Remove the oregano leaves if easy to find, stir in the cilantro and taste the broth. Adjust only with a small pinch of salt if needed. Ladle pork, yuca, plantain and noodles into warm bowls with plenty of broth. Serve promptly; offer plain rice separately if desired rather than adding it to the pot.

Practical

Equipment

Use a large, heavy pot of at least 5 litres, a chopping board reserved for raw pork, a sharp knife, a ladle and a clean food thermometer. A pot with a lid that can sit slightly ajar helps the pork simmer gently while limiting evaporation. Keep the raw-pork board and knife away from the cooked vegetables and serving utensils, and wash them with hot soapy water before reuse.

Serving, storage and safety

This is a complete meal in a bowl. A squeeze of lime or extra chopped cilantro can be offered at the table, but neither is needed to define the dish. If you use packaged noodles, check the label for wheat and any additional allergens. This recipe contains egg and wheat/gluten. Use food-grade sweet/table yuca intended for cooking. Thorough peeling and cooking are essential; do not substitute bitter cassava that has not undergone its appropriate processing. Keep raw pork separate from ready-to-eat food and wash hands, tools and surfaces after contact. For the egg, use a thermometer and bring the mixed soup to at least 71.1°C. Cool leftovers in shallow containers and refrigerate within 2 hours. Use within 3–4 days or freeze. Reheat the soup to 73.9°C, stirring so it warms evenly; add a little water if the noodles have absorbed much of the broth. The noodles soften further during storage, so freshly cooked servings have the clearest texture.

Notes

Yuca texture: If a piece has a fibrous centre, remove it before serving; the root should be soft all the way through. Broth consistency: Noodles continue to absorb liquid after cooking. Keep a little boiling water nearby to loosen the soup just before serving.

Nutrition per serving

Energy: 520 kcal
Carbohydrates: 60 g
Protein: 23 g
Fat: 20 g
Fibre: 4 g
Sodium: 1,050 mg
Estimate: Approximate values for one of four portions, calculated from the listed quantities using generic food-composition values. Pork trimming, noodle brand, salt and broth consumed can change the result; this is not a laboratory analysis.

Picadillo de Cerdo with Noodles, Yuca and Green Plantain

Ingredients

Picadillo

Method

Practical

Equipment

Serving, storage and safety

Notes

Nutrition per serving

Colombian National Dishes

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