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Tuscan Pigs Feet Stew

the.instructor's picture
  Pigs feet 3 Pound, sawed into 2-inch pieces
  Onions 2 Large, chopped
  Olive oil/Salad oil 1⁄3 Cup (5.33 tbs)
  Russet potatoes 3 Pound, peeled and cut into 1-inch cubes
  Parsley sprigs 6

Rinse and drain pigs' feet; set aside.
In a 6- to 8-quart pan over medium-high heat, combine onions and oil; cook, uncovered, stirring occasionally, until onions are pale gold, about 10 minutes.
Add pigs' feet, broth, and tomato sauce.
Bring to a boil; then reduce heat, cover, and simmer for 2 hours.
Add potatoes and continue to simmer, covered, until pigs' feet are very tender when pierced and fall apart when prodded, 1 1/2 to 2 more hours; stir occasionally.
If made ahead, let cool, then cover and refrigerate for up to 3 days; reheat to serve.
Ladle stew into bowls; allow 2 to 3 cups for a serving because the feet are so bony.
Top with parsley.

Recipe Summary

Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4849 Calories from Fat 2197

% Daily Value*

Total Fat 245 g377.1%

Saturated Fat 59.1 g295.3%

Trans Fat 0 g

Cholesterol 1197.6 mg399.2%

Sodium 1894.7 mg78.9%

Total Carbohydrates 305 g101.5%

Dietary Fiber 28.5 g114.1%

Sugars 35 g

Protein 351 g702.6%

Vitamin A 12.5% Vitamin C 221.9%

Calcium 128.3% Iron 120.8%

*Based on a 2000 Calorie diet

Tuscan Pigs Feet Stew Recipe