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Cocido Ponceño
Prep 3hr0min
Total6hr0min
Ingredients11
Servings6
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.
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Ingredients
3lb salted pig's feet
1/2cup sofrito
2cans (16 oz) cooked chickpeas
1red chorizo
2medium-size Yukon potatoes, diced
1medium carrot, sliced
1tablespoon coriander and achiote seasoning
1/2cup tomato sauce
2coriander leaves
1/2cup ditalini pasta, (optional)
White rice, to taste, as a side
Directions
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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.
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You can use pigs’ feet that are unsalted, just remember that you’ll need to season them.
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No nutrition information available for this recipe
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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.
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