Venezuelan Sancocho

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Venezuelan Sancocho is a delicious dish built around sweet red peppers, butternut squash and leek. It has a homemade, generous feel that makes it easy to imagine as the star of the meal, with bright citrus freshness and garlic depth.

Preparation time: 65 min

Ingredients

• Hind Shank – 2 Lbs
• Onion – 2 small
• Pepper – 1/2
• Garlic – 4 Cloves Chopped
• Garlic – 4 Cloves Crushed
• Leek – 1
• Beef Stock – 8 cups
• Sweet Red Peppers – 1/2 cup
• Scallions – 1/2 cup
• Sweetcorn – 2
• Cassaba – 1/2 lb
• Yautia – 1/2 lb
• White Yam – 1/2 lb
• Butternut Squash – 1/2 lb
• Salt – To taste
• Pepper – To taste
• Cilantro – Chopped

Method

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).