If using fresh yuca*, quarter it lengthwise. Cut each piece of yuca lengthwise again and then cut into 2-inch chunks.

Place the yuca* in a medium pot with 6 cups of water, salt and 1 bouillon cube. Cover, bring to a boil and cook until fork tender, about 30 to 35 minutes. Prick with a knife and it should go all the way in very easily; it will look almost undone on the edges. Set aside.

In a large sauté pan over medium heat, place the oil, onion, tomato, garlic, cilantro, the other bouillon cube, color and pepper; cook for 12 minutes. Add the chicken stock, cook for 5 minutes more.

Drain the yuca* and add it to the guiso pan; gently mix it all together. Cover and cook over low heat for 5 minutes.

Serve.