Sopon De Garbanzos Con Patas De Cerdo Recipe
Ingredients
| Peas | 1/2 pound | |
| 2 pounds pigs' feet | ||
| Water | ||
| 1/2 green pepper, seeded and chopped | ||
| Garlic | 1 Clove (5gm), chopped | |
| 1 onion, peeled and chopped | ||
| Ham | 2 Ounce, chopped | |
| Salt pork | 1 Ounce, chopped | |
| Coriander/ cilantro leaves | 4 | |
| 1 tablespoon achiote lard or vegetable oil | ||
| Tomato sauce | 1/3 Cup (16 tbs) | |
| Pumpkin | 1/2 pound, chopped | |
| 1 pound raw potatoes, pared and chopped | ||
| 1 tomato, peeled and chopped | ||
| Cabbage | 1/2 pound, chopped | |
Directions
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.
Drain.
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.
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.
Drain.
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.
Chef
