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Sopon De Garbanzos Con Patas De Cerdo

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  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

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.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Sopon De Garbanzos Con Patas De Cerdo Recipe