Entree - Puerto rican pigs feet stew recipes
Cocido de Paticas - Recipe & Video (Pig Trotters Stew): This is not exclusive to Dominican cuisine, but ours has a nice combination of flavors and vegetables. Despite the fact that the average temperature of this city is 100° F, the people of Ponce are not intimated by the heat of this dish and we enjoy it any time of year.
Total time: 360 minutes
Prep time: 180 minutes
Yields: 6 servings
Cuisine: Puerto Rican
Number of ingredients: 11
- 3 lb salted pig's feet
- 1/2 cup sofrito
- 2 cans (16 oz) cooked chickpeas
- 1 red chorizo
- 2 medium-size Yukon potatoes, diced
- 1 medium carrot, sliced
- 1 tablespoon coriander and achiote seasoning
- 1/2 cup tomato sauce
- 2 coriander leaves
- 1/2 cup ditalini pasta, (optional)
- White rice, to taste, as a side
- Serving Size: 1 Serving
- To desalt the pigs’ feet, place in a large pot of water (enough to cover them) for 3 hours, changing the waters at least 3 times before cooking them.
- Cook them in water for 2-3 hours, depending on their thickness. Change the water again to remove excess fat. Boil one more time and season to taste.
- Once they’re tender, add sofrito, chickpeas, chorizo, potatoes, carrots, tomato sauce, coriander, seasoning and pasta. Cook for 20 minutes or until the carrots and potatoes are tender. Serve hot with a side of rice.
Pig Feet Stew (Patitas) Puerto Rican Style
Pig Feet (Patitas de Cerdo)
Celly's Delicious Stewed Pigs Feet. PAtitas guisadas de puerco · COMO HICE MIS PATITAS
Celly's Delicious Stewed Pigs Feet. PAtitas guisadas de puerco
Pigs Feet Stew
Provided by: Gsimons85
Total time: 260 minutes
Cook time: 240 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 14
- 1 -2 lb pig's foot
- 1 lb pigs tails (optional)
- 1/2 onion
- 2 stalks celery
- 2 stalks green onions
- 1 bell pepper
- 2 cups dry pinto beans or 2 cups kidney beans, rinsed
- 2 chicken bouillon cubes
- 2 beef bouillon cubes
- 2 teaspoons relish (optional)
- 1 teaspoon minced garlic
- Calories: 95 calories
- Fat: 1.6 grams
- Saturated Fat: 0.3 grams
- Cholesterol: 0.6 milligrams
- Sodium: 1164.8 milligrams
- Carbohydrate: 17.2 grams
- Fiber: 1.3 grams
- Sugar: 2.7 grams
- Protein: 7 grams
- 1. Rinse pigs feet.use knife to remove hairs from pig feet (as if scaling a fish).
- 2. Place in pot, cover with water, boil for 30-45 minutes to remove froth.
- 3. Meanwhile -- finely chop (or use food processor) the celery, onion, green onion, bell pepper, garlic -- may also add relish, carrots, or any other vegetables -- Set Aside.
- 4. Pour out water, rinse pigs feet, and use knife to remove any remaining hairs.
- 5. Rinse out pot, put pigs feet back in pot, cover with water and boil for 30 minutes. (This can be skipped if desired, but wont be as tender).
- 6. Pour out water, rinse pigs feet and rinse pot.
- 7. Place back in pot with chopped vegetables, beans, bouillons -- Cover with water and season to taste with salt, pepper, and seasonings.
- *** NOW IS THE TIME TO ADD PIGS TAILS IF DESIRED ***.
- 9. Bring to a boil on medium heat, cover and occassionaly stir for 2 hours -- Bring to low heat for last 1 hour.
- ** YOU WILL NEED TO ADD WATER TO STEW AS IT EVAPORATES **.
- 11. Serve over a bed of white rice.
[Recipe + Video] Cocido de Paticas (Pig Trotters Stew)
Provided by: Clara Gonzalez
Total time: 120 minutes
Cook time: 60 minutes
Prep time: 60 minutes
Yields: 6 servings
Number of ingredients: 18
- 2½ lbs pork trotters ([1 kg] cut into small pieces)
- Juice of 1 lime
- 2 tablespoons vegetable oil ((peanut, soy or corn))
- leaves from a celery stalk
- 1 sprig thyme (fresh)
- 1 sprig oregano (fresh) (or 1 teaspoon of dry leaves)
- 2¼ teaspoons salt ((or more, to taste))
- ½ teaspoons pepper (freshly-cracked, or ground) ((or more, to taste))
- 4 garlic cloves (crushed)
- 1 large red onion (chopped)
- 1 celery stalk (chopped)
- 2 large tomato (chopped)
- 1 bell pepper (diced)
- 1 cup boiled chickpeas
- 1 cup tomato sauce
- 4 floury potatoes (diced)
- 2 carrot (diced)
- ½ Scotch bonnet pepper ((optional))
- Calories: 1191 kcal
- Carbohydrate: 34 g
- Protein: 25 g
- Fat: 106 g
- Saturated Fat: 37 g
- Cholesterol: 136 mg
- Sodium: 1186 mg
- Fiber: 8 g
- Sugar: 6 g
- Serving Size: 1 serving
- How to season pig trotters
- Season with lime: Add the lime juice to the meat and mix well.
- Brown meat: Heat oil over medium heat in a heavy pan. Add trotters to the pan and brown. Remove the pan from the heat.
- How to cook pig trotters (also cow trotters and goat feet)
- Add water: Place the meat into a pot (3 qt [3 lt] capacity). Add 6 cups of water to the pot. Add celery leaves, thyme, and oregano. Add a teaspoon of salt and a pinch of pepper.
- Boil: Boil until the trotters are very tender and the meat falls off the bones. In a conventional pot, it may take 1-2 hours or about 30 minutes in a pressure cooker. If you are not using a pressure cooker, then add water when necessary to keep the meat covered.When the trotters are tender, remove the herbs from the pot and discard them.
- Separate: Remove the meat from the liquid in which it boiled, set both aside. Let everything cool to room temperature.
- Cook vegetables: Return the pot you used before to the stove and heat over low heat. Add the garlic, then the onion, and cook until the onion is translucent. Add the celery stalk and then the tomatoes and bell pepper, potatoes, carrots, chickpeas, trotters, tomato sauce, and mix.
- Add liquid: Skim the fat off the liquid in which the trotters boiled. Add them to the pot (6 cups). Add Scotch bonnet pepper. Simmer covered over low heat until the potatoes and carrots are cooked through.
- Serve: Season with salt and pepper to taste. Serve with white rice and avocado slices.
Paksiw na Pata (Pig's Feet Stew)
Provided by: lola
Total time: 80 minutes
Cook time: 70 minutes
Prep time: 10 minutes
Yields: 5 servings
Number of ingredients: 10
- 3 ¼ pounds pig's feet, rinsed and patted dry
- 1 ½ cups vinegar
- 1 ½ cups water
- ⅓ cup soy sauce
- 1 onion, diced
- 2 cloves garlic, crushed
- 1 tablespoon whole black peppercorns, crushed
- 3 bay leaves
- 1 tablespoon white sugar
- salt to taste
- Calories: 341.8 calories
- Carbohydrate: 9.2 g
- Cholesterol: 137.8 mg
- Fat: 20.8 g
- Fiber: 1.2 g
- Protein: 30 g
- Saturated Fat: 5.6 g
- Sodium: 1091.7 mg
- Sugar: 4.7 g
- Combine the pig's feet, vinegar, water, soy sauce, onion, garlic, peppercorns, bay leaves, sugar, and salt together in a stockpot; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low; allow the stew to simmer, stirring occasionally, until the meat pulls easily from the bones and the liquid has thickened, about 1 hour. Serve hot.