Ingredients:

• 2 pounds pork ribs, such as spareribs
• 1-2 ham hocks
• 1 medium yellow onion, diced
• 4 russet Idaho® potatoes, peeled and diced
• 2 sweet potatoes, peeled and diced
• ½ large butternut squash, or 1 small, peeled and diced
• 6 Napa cabbage leaves, roughly chopped
• 2 cups watercress, loosely packed
• 1 teaspoon ground black pepper

Directions:

1. In a large Dutch oven, add the pork ribs, ham hocks, and onion. Cover with water, cook over medium-high heat for about 1½ hours, or until meat is tender and falling off bones.
2. Once the meat is cooked, pull it out of the pot, remove the bones, and dice the meat. Add meat back to the brothy soup base.
3. Add both types of potatoes and the butternut squash. Continue to cook for another 20-25 minutes until tender.
4. Season to taste with black pepper and salt if needed.
5. Add the roughly chopped cabbage and watercress to the boil-up for the last 5-10 minutes of cooking, and allow to wilt.