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Estofado de Garbanzos con patas de cerdo

Garbanzos con Paticas de Cerdo (Chick Peas with Pork Feet Stew)

Erica Dinho
5 from 10 votes
Course Main Course
Cuisine Colombian
Servings 4 servings


  • 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


  • 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.
Keyword chickpeas, Stew
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