Venezuelan Sancocho

Instructions

1. 1

   Add hind shank, 1 halved small onion, halved bell pepper, 4 whole garlic cloves, the dark green leaves of the leek, and stock to a large stockpot. Cook for 45-60 minutes until the meat is fork-tender. If the meat takes longer, add more cooking time as necessary.

2. 2

   When the meat is tender, remove the big pieces of vegetables and bones. Discard.

3. 3

   Add diced onion, 2 minced garlic, mini sweet peppers, sliced leeks (light green part), scallions, yucca (cassava), and corn; mix and simmer covered over medium heat for 5-8 minutes, until the yucca is starting to soften.

4. 4

   Add yautia, white yam, and butternut squash. Mix to combine. Simmer covered over medium heat for 5–6 minutes, until all the root vegetables are tender. Take care not to overcook so they don't fall apart.

5. 5

   Taste and add salt if necessary. Add cilantro and the remaining 2 minced garlic cloves. Mix and let simmer for 2 more minutes.

6. 6

   Serve hot in large soup bowls, dividing the meat and vegetables evenly. Optionally, serve with a squeeze of lime juice, hot sauce, and arepas or casabe.