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Fricase de Patitas y Cachetes de Cerdo (Pigs Feet Stew)
PORK FOODSERVICE10Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 10 lb. pig feet (cooked, bones removed and diced)
- 10 lb. pork cheeks (diced)
- 6 lb. smoked ham hocks (skin removed, diced)
- 1 cup sofrito
- 1/4 cup garlic cloves (slivered)
- 1 qt. onions (small diced)
- 1 qt. tomato sauce (Spanish)
- 750 mL dry Spanish sherry
- 1/2 qt. garden peas
- 100 apio (Petit Parisienes, raw of ", " or any other root like Tanier, Taro etc.)
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Directions
- 1. Place all the ingredients with the exception of the "apio" and peas in a heavy bottom pot large enough to accommodate all the ingredients, stir to incorporate all of them well and simmer for two hours.
- 2. At this point taste for seasoning and correct with salt and pepper to taste, add the peas and apio.
- 3. Continue cooking for three to five minutes.
- 4. Serve immediately or hold in a water bath for service.
- 1. Serve stew with white rice, pork cracklings, fresh avocado and pique to compliment according to tradition and personal preference.
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