Easy Venezuelan Sancocho - Sancocho Venezolano

Name: Easy Venezuelan Sancocho - Sancocho Venezolano
Yield: 6
Ingredients: 1 ½ - 2 lb Hind Shank; 2 Small onions, (divided (one halved + one diced)); ½ Bell pepper, (halved); 8 Garlic cloves, (divided (4 whole + 4 minced)); 1 Leek, (separated and cleaned, dark green leaves reserved, and white/light green parts sliced); 8 cups Beef or vegetable stock; ½ cup Mini red sweet peppers, (thinly diced); ½ cup Scallions, (sliced); 2 Ears of corn, (cleaned and sliced into 4 parts each (you can use frozen if fresh is not available)); ½ lb Cassava (Yuca in Spanish), (cut into 1-inch pieces); ½ lb Yautia (Ocumo in Spanish), (cut into 1-inch pieces); ½ lb White Yam (Ñame in Spanish), (cut into 1-inch pieces); ½ lb Butternut Squash (Auyama in Spanish), (cut into 1-inch pieces); As needed Salt and black pepper to taste ((I added 1 teaspoon of salt)); As needed Cilantro leaves, (chopped)

6 servings

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Ingredients

1 ½ - 2 lb Hind Shank
2 Small onions, (divided (one halved + one diced))
½ Bell pepper, (halved)
8 Garlic cloves, (divided (4 whole + 4 minced))
1 Leek, (separated and cleaned, dark green leaves reserved, and white/light green parts sliced)
8 cups Beef or vegetable stock
½ cup Mini red sweet peppers, (thinly diced)
½ cup Scallions, (sliced)
2 Ears of corn, (cleaned and sliced into 4 parts each (you can use frozen if fresh is not available))
½ lb Cassava (Yuca in Spanish), (cut into 1-inch pieces)
½ lb Yautia (Ocumo in Spanish), (cut into 1-inch pieces)
½ lb White Yam (Ñame in Spanish), (cut into 1-inch pieces)
½ lb Butternut Squash (Auyama in Spanish), (cut into 1-inch pieces)
As needed Salt and black pepper to taste ((I added 1 teaspoon of salt))
As needed Cilantro leaves, (chopped)

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