Sopon De Garbanzos Con Patas De Cerdo Recipe


Preparation Time5 MinDifficulty LevelEasy
MethodMain Ingredient


 Dried chickpeas1⁄2 Pound
 Pigs feet2 Pound
 Water350 Milliliter (As Required)
 Green pepper1⁄2 , seeded and chopped
 Garlic1 Clove (5 gm), peeled and chopped
 Onion1 , peeled and chopped
 Cured ham2 Ounce, chopped
 Salt pork1 Ounce, chopped
 Cilantro leaves/1 1/2 teaspoons ground coriander4 , chopped (Fresh Coriander)
 Achiote lard/Vegetable oil1 Tablespoon
 Tomato sauce1⁄3 Cup (5.33 tbs)
 Pumpkin1⁄2 Pound, pared and chopped
 Raw potatoes1 Pound, pared and chopped
 Tomato1 , peeled and chopped
 Cabbage1⁄2 Pound, chopped

Nutrition Facts

Serving size: Complete recipe

Calories 3764 Calories from Fat 1516

% Daily Value*

Total Fat 169 g260.2%

Saturated Fat 49.2 g245.9%

Trans Fat 0 g

Cholesterol 837 mg279%

Sodium 2206.7 mg91.9%

Total Carbohydrates 279 g93%

Dietary Fiber 62.9 g251.4%

Sugars 53.3 g

Protein 286 g571.9%

Vitamin A 388.1% Vitamin C 503.6%

Calcium 114.5% Iron 153.7%

*Based on a 2000 Calorie diet


Wash and soak chick-peas overnight.
Rinse and drain.
If the pigs' feet are salted, soak overnight.
If unsafted pigs' feet are used, season to taste.
Place in water and heat to boiling.
Remove and discard any small loose bones.
Heat 4 1/2 quarts water in a large pot.
Add pigs' feet, cover, and boil for 1 1/2 hours.
Add drained chick-peas, green pepper and the next 5 ingredients.
Cover and cook for 1 hour.
Add remaining ingredients, cover, and cook for 1 1/4 hours.
If necessary, uncover to thicken sauce.
Remove bones before serving.