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