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Sopon De Garbanzos Con Patas De Cerdo Recipe
|Dried chickpeas||1⁄2 Pound|
|Pigs feet||2 Pound|
|Water||350 Milliliter (As Required)|
|Green pepper||1⁄2 , seeded and chopped|
|Garlic||1 Clove (5 gm), peeled and chopped|
|Onion||1 , peeled and chopped|
|Cured ham||2 Ounce, chopped|
|Salt pork||1 Ounce, chopped|
|Cilantro leaves/1 1/2 teaspoons ground coriander||4 , chopped (Fresh Coriander)|
|Achiote lard/Vegetable oil||1 Tablespoon|
|Tomato sauce||1⁄3 Cup (5.33 tbs)|
|Pumpkin||1⁄2 Pound, pared and chopped|
|Raw potatoes||1 Pound, pared and chopped|
|Tomato||1 , peeled and chopped|
|Cabbage||1⁄2 Pound, chopped|
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
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.