Sopon De Garbanzos Con Patas De Cerdo
|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.