Sopon de Garbanzos con Patas de Cerdo
Main Page | Add A RecipeBack
There are currently 947 Ono Recipes

Search Recipes:    
Sopon de Garbanzos con Patas de Cerdo
Recipe Number: 1051208020
Contributor: Ed (AkeMaka)

Print Friendly Version
Recipe is Unreviewed
Review This Recipe

1 pound garbanzos (Chick Peas. If not canned, soak in water for 24 hrs.)
2 1/2 quarts (10 cups) water.
2 tablespoons salt.
3 pounds pig feet (See instructions #2).
4 1/2 quarts (18 cups) water.
2 1/4 pounds Kabocha pumpkin, peeled and seeded.
2 chorizos (Spanish or Portuguese sausage), halved, with casings removed.
1 ounce salt pork (remove excess fat) Washed and diced.
1 green pepper seeded. Coarsely chopped.
1 onion, peeled. Coarsely chopped.
2 large cloves garlic, peeled. Coarsely chopped.
4 fresh cilantro leaves (long leaf cilantro).
2 pounds potatoes, peeled and diced.
2 1/2 pounds cabbage, quartered.
1 tomato, halved.
1/2 cup tomato sauce.
Cooking Instructions
Pick over garbanzos. Wash well and soak overnight in water and salt. THIS IS ONLY IF YOU USE DRY GARBANZOS! NO NEED TO DO THIS IF YOU USE CANNED ONES! There are two kinds of pig's feet: salted and unsalted. If using salted ones, soak overnight in water to cover. Next day, drain and wash in different waters four times. Cover with water, bring rapidly to a boil and drain. Remove and discard any loose bones. If using UNSALTED PIG'S FEET, DO NOT SOAK OR BOIL. Wash in different waters at least four times. In a large kettle, bring to a boil water. Add drained pig's feet and bring rapidly to a boil again. Reduce heat to moderate, cover, and boil for 1&1/2 hours. Uncover and skim off fat. Drain garbanzos, cover with water and drain again only if you use the dry kind. Ad to kettle with pig's feet. Bring rapidly to a boil. Reduce heat to moderate, cover, and boil for 1&1/2 hours. Mash Kabocah pumpkin. Ad potatoes, cabbage, tomatoes and tomato sauce. IF USING UNSALTED PIG'S FEET, ADD 2 TABLESPOONS SALT. Bring rapidly to a boil. Reduce to moderate heat, cover and boil for 1 hour. Uncover, taste, adjust seasoning and boil for 1 hour, or until stew thickens to taste. When serving, discard any loose bones. You can serve this as a "thick" soup by itself or let it thicken a little bit more, not too much, and serve next or on top of some sticky (glutinous) or long grain (Chinese type) rice. Sticky rice is better to me.
Additional Comments
If you can't find cilantro leaves (long leaf cilantro), use as many fresh, coarsely chopped cilantro leaves ONLY, to your own taste. The leaves from only 4 cilantro stalks will do! It's up to your taste and smell.

Browse Another Category 

Browse Another Cuisine