SANCOCHO NEAR ME RECIPES

Name: Easy Venezuelan Sancocho
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Venezuelan
Ingredients: 1 ½ - 2 lb Rumba Meats Hind Shank ((1 package)); 2 small onions, (divided (one halved + one diced)); ½ bell pepper, (halved); 8 garlic cloves, (divided (4 wholes + 4 minced)); 1 leek, (separated (dark green leaves and light part)); 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 Cassaba (Yuca, cut into 1-inch pieces); ½ lb Yautia (Ocumo, cut into 1-inch pieces); ½ lb White Yam (ñame, cut into 1-inch pieces); ½ lb Butternut Squash (Auyama, cut into 1-inch pieces); Salt and black pepper to taste ((I added 1 teaspoon of salt)); Cilantro leaves, (chopped)

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EASY VENEZUELAN SANCOCHO - MOMMY'S HOME COOKING - EASY ...

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This delicious and easy to make Venezuelan Sancocho is filled with vegetables, starches and hearty beef! Perfect Sunday dish to enjoy with family and friends.

Provided by Oriana Romero

Categories Soup

Total Time 100 minutes

Prep Time 20 minutes

Cook Time 80 minutes

Yield 6

Number Of Ingredients 15

Ingredients

1 ½ - 2 lb Rumba Meats Hind Shank ((1 package))
2 small onions, (divided (one halved + one diced))
½ bell pepper, (halved)
8 garlic cloves, (divided (4 wholes + 4 minced))
1 leek, (separated (dark green leaves and light part))
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 Cassaba (Yuca, cut into 1-inch pieces)
½ lb Yautia (Ocumo, cut into 1-inch pieces)
½ lb White Yam (ñame, cut into 1-inch pieces)
½ lb Butternut Squash (Auyama, cut into 1-inch pieces)
Salt and black pepper to taste ((I added 1 teaspoon of salt))
Cilantro leaves, (chopped)

Steps:

Add hind shank, 1 small onion halved, bell pepper, 4 whole garlic cloves and stock to a large stockpot. Cook for 45-60 minutes until the meat is fork-tender.
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.
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).

Nutrition Facts : Calories 353 kcal, CarbohydrateContent 56 g, ProteinContent 23 g, FatContent 4 g, SaturatedFatContent 1 g, CholesterolContent 35 mg, SodiumContent 1333 mg, FiberContent 5 g, SugarContent 8 g, ServingSize 1 serving

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