Garbanzos con Paticas de Cerdo (Chick Peas with Pork Feet Stew)
Ingredients
- 1 pound dry garbanzo beans soaked overnight
- 1 pound of pork hocks cut into small pieces
- 8 of cups water
- 1 onion diced
- 4 garlic cloves
- 4 scallions diced
- 1 cup of fresh diced tomatoes
- ½ teaspoon achiote powder
- 1 teaspoon ground cumin
- 2 carrots peeled and sliced
- 2 potatoes peeled and diced
- Salt and pepper to taste
- ¼ cup fresh chopped cilantro
Instructions
- Place the onion, garlic, scallions, tomatoes, achiote, cumin, and 3 tablespoons of water in the blender and blend until a paste is formed.
- Drain the garbanzo beans and place in a large pot and add the water, onion mixture and pork hocks. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 1 hour and 30 minutes.
- Add the carrots and potatoes and cook for 30 minutes more or until the beans are tender.
- Add fresh cilantro and serve with white rice and avocado on the side.
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