Venezuelan Sancocho

The method

1. 01

   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.

2. 02

   Cook for 45-60 minutes until the meat is fork-tender.

3. 03

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

4. 04

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

5. 05

   Add yautia, white yam, and butternut squash. Mix to combine.

6. 06

   Simmer covered over medium heat for 5-6 minutes, until all the root vegetables are tender.

7. 07

   Taste and add salt to your taste, if necessary.

8. 08

   Add cilantro and the remaining 2 minced garlic cloves. Mix and let simmer for 2 more minutes.

9. 09

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

10. 10

    Add a squish of lime juice and/or hot sauce, if desired. Serve along with arepas and or casabe (cassava bread).