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Author Notes: Yes, you read that right: Pig's feet. This is my version of an old recipe that my husband's mother made and if you can get past the main ingredient, you'll have a delicious, authentic Peruvian dish to enjoy. I think of it as rather a dish to be served in chilly weather, but you could make it any time. My husband is from Lima, Peru, so this is only one version of the traditional dish, but it's a tasty one!
I had asked my husband why Peru had so many dishes using meats that many Americans would think of as "throw away parts", and he explained that during colonial times there were many slaves who brought their cuisines to Peru, as well as a large population of impoverished folk who just had to make the best of the meats they could get hold of. This recipe is the result of Latin ingenuity and great flavor. Don't be afraid to try something new! —BeijingRose
- 6 pig's feet (patitas)
- 1 onion, sliced thin
- 1/2 head of garlic, peeled, chopped
- 1 tablespoon ground mirasol or pasilla chili powder
- 1 tablespoon white vineagar
- 2 roma tomatoes, diced
- 4 small russet potatoes, peeled & cubed
- 1/2 cup dry-roasted peanuts, powdered in blender
- 1 teaspoon Tony Tchacher's New Orleans seasoning
- 1 pinch each salt & pepper to taste
- 1/2 bunch fresh cilantro, chopped
- 3 bay leaves
- Wash the patitas and add to a pot of water (about 4 quarts). Let the pot boil for 20 minutes, then pour out the water. Rinse patitas in cold water. Put the patitas back in the pot and add another 4 quarts fresh water, with the bay leaves and 2 whole garlic cloves (chop the rest of the garlic & set aside), + salt. Cover and cook on medium for 2 1/2 hours.
- Save broth. Remove patitas and take off the meat, cutting it in cubes. The broth should be cooked down to 2 quarts by this time.
- Add the meat to the broth, along with the sliced onions, cubed potatoes and tomatoes, chopped garlic, chili powder, vinegar, salt and pepper, and New Orleans seasoning. Put peanuts in blender and pulse until powdered, then add peanut powder to the broth. Stir well.
- Cover and simmer on medium for 30 minutes, until the edges of the potatoes become a little rounded--watch the stew and stir every 10 minutes so it won't stick to the bottom.
- Let cool 10 minutes to thicken. Serve with white rice cooked with 1/2 cup of quinoa, and garnish with the fresh cilantro!