Venezuelan Sancocho

Prepare

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

1. 🔥Cook for 45-60 minutes until the meat is fork-tender.
2. 🧂NOTE: the meat can take a bit longer to be fork-tender; that is okay, just add more cooking time if necessary.

Steps

1. 🧂When the meat is tender, remove the big pieces of vegetables and bones.
2. 🍳Discard.

Prepare

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

Cook

1. 🫇NOTE: the yuca can take a bit longer to start softening; that is okay, just add more cooking time if necessary.

Steps

1. 🍽️Add yautia, white yam, and butternut squash.

Prepare

1. 🌿Mix to combine.

Cook

1. ✨Simmer covered over medium heat for 5 – 6 minutes, until all the root vegetables are tender.
2. 🥄NOTE: Do not cook too much, or they will fall apart.

Steps

1. 🥄Taste and add salt to your taste, if necessary.
2. 🔥Add cilantro and the remaining 2 minced garlic cloves.

Prepare

1. 🔥Mix and let simmer for 2 more minutes.

Serve

1. 🧂Serve hot in large soup bowls, dividing the meat and vegetables evenly.

Steps

1. 🍳Add a squish of lime juice and/or hot sauce, if desired.

Serve

1. 🫇Serve along with arepas and or casabe (cassava bread).