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Cocido Ponceño

  • Prep 3 hr 0 min
  • Total 6 hr 0 min
  • Ingredients 11
  • Servings 6
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Ingredients

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
757.2
% Daily Value
Total Fat
37.8g
58%
Saturated Fat
9.8g
49%
Cholesterol
208.4mg
70%
Sodium
911.5mg
38%
Total Carbohydrate
36.8g
12%
Dietary Fiber
8.5g
34%
Sugars
5.4g
Protein
65.7g
% Daily Value*:
Vitamin C
34.50%
34%
Calcium
22.10%
22%
Iron
26.30%
26%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

You can use pigs’ feet that are unsalted, just remember that you’ll need to season them.

Directions

  • 1 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.
  • 2 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.
  • 3 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.

Cocido ponceño is also known as chickpeas and pigs’ feet stew. It’s one of the more famous stews from the Ciudad Señoral (Ponce) and one that we inherited from the Spanish during colonial times. 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. It’s always on someone’s weekly menu.

Rate and Comment

Jeannette Quinones Jeannette Quinones
September 20, 2016

Cocido ponceño is also known as chickpeas and pigs’ feet stew. It’s one of the more famous stews from the Ciudad Señoral (Ponce) and one that we inherited from the Spanish during colonial times. 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. It’s always on someone’s weekly menu.