Make Ahead

Patitas de Cerdo con Mani (Peruvian Pig's Feet with Peanuts)

March 18, 2013
1 Ratings
  • Serves 3
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

What You'll Need
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Let cool 10 minutes to thicken. Serve with white rice cooked with 1/2 cup of quinoa, and garnish with the fresh cilantro!

See what other Food52ers are saying.

  • BoulderGalinTokyo
  • Karina Díaz
    Karina Díaz
  • BeijingRose
  • nerditry

5 Reviews

BoulderGalinTokyo September 6, 2021
This turned out excellent! I really liked the slight crunch from the peanuts but the overall flavor was great. I'm used to making pig's feet with konbu and daikon for the more delicate flavors. of Okinawa
I will be making again. Thank you for a great recipe that I might have never found!
Karina D. February 12, 2020
Salve, grazie della ricetta, sono Peruviana però vivo in Italia, e mi era entrata la voglia di mangiare questo piatto 🍛 ma non sapevo esattamente come trovare la(patita)qui in Italia....... In Perú lho mangiato sempre, ma qui non sapevo come cercare questo prodotto.... Ora che mi sono informata lo preparerò..... Grazie ancora
nerditry July 23, 2013
Emeril's would be a good substitute. Another one I'd use is Goya Sazon packets, the regular version.
BeijingRose April 9, 2013
Not sure. It's not very expensive and can often be found, not only in the grocery stores, but also check Family Dollar and Dollar Tree. If you can't, just make it with what you have. It's a really good dish, actually in fat and SO tender!
BoulderGalinTokyo April 8, 2013
I'm intrigued by your recipe as my daughter loves pig's feet (great collagen!) We can't find Tony's New Orleans seasoning , is it similar to Emeril's Bayou Blast?