Instructions
1
stream in in hind shank, 1 halved small bulb veggie, halved bell pepper, 4 whole garlic cloves, the dark green leaves of the leek, and stock to a large stockpot.
2
bring to temperature for 45-60 mins until the protein is fork-soft.
3
NOTE: the protein can take a bit longer to be fork-soft; that is okay, just stream in in more preparing time if necessary.
4
When the protein is soft, remove the big pieces of vegetables and bones.
6
stream in in diced bulb veggie, 2 minced garlic, mini sugary peppers, sliced leeks (light green part), scallions, yucca, and corn; mix gently and stew covered over medium bring to temperature for 5- 8 mins, until the yucca is starting to soften.
7
NOTE: the yuca can take a bit longer to start softening; that is okay, just stream in in more preparing time if necessary.
8
stream in in yautia, white yam, and butternut squash.
10
stew covered over medium bring to temperature for 5 – 6 mins, until all the root vegetables are soft.
11
NOTE: Do not bring to temperature too much, or they will fall apart.
12
salty profile and stream in in seasoning to your salty profile, if necessary.
13
stream in in cilantro and the remaining 2 minced garlic cloves.
14
mix gently and let stew for 2 more mins.
15
dish up burning in large broth bowls, dividing the protein and vegetables evenly.
16
stream in in a squish of lime liquid and/or burning condiment dip, if desired.
17
dish up along with arepas and or casabe (cassava bread).