S0P0N De Garbanzos Con Patas De Cerdo
|Dried chick peas||1⁄2 Pound|
|Pigs feet||2 Pound|
|Water||3 Cup (48 tbs) (adjust quantity as needed)|
|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 (fresh coriander)|
|Achiote lard/Vegetable oil||1 Tablespoon|
|Tomato sauce||1⁄3 Cup (5.33 tbs)|
|Pumpkin||1⁄2 Pound, pared and chopped|
|Potatoes||1 Pound, pared and chopped|
|Tomato||1 , peeled and chopped|
|Cabbage||1⁄2 Pound, chopped|
Wash and soak chick-peas overnight.
Rinse and drain.
If the pigs' feet are salted, soak overnight.
If unsalted 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 the pigs' feet, cover, and boil for 1 1/2 hours.
Add the drained chick-peas and the next 6 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.