Venezuelan Sancocho

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.

NOTE: the meat can take a bit longer to be fork-tender; that is okay, just add more cooking time if necessary.

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

Discard.

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.

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

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.

NOTE: Do not cook too much, or they will fall apart.

Taste and add salt to your taste, if necessary.

Add cilantro and the remaining 2 minced garlic cloves.

Mix and let simmer for 2 more minutes.

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

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

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