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1
1-1/2
9
2.7
3/4
1
1
1
------
4
1
6
1
12
2
------
ar
8
1
1
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c
#
c
oz
oz
oz
#
#
---
oz
cl
oz
oz
oz
---
T
oz
T
t
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Chickpeas
Pig Feet (1)
Water
Chorizo (2)
Salt Pork
Smoked Ham
Kabocha Squash (3)
Potatoes (4)
-- Vegie mix
Onion
Garlic
Bell Pepper, grn
Sweet Chili (5)
Cabbage Leaves
Culantro Leafs (6)
------------
Water
Tomato Sauce (7)
Salt
Pepper
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Do Ahead - (8 hrs - 5 min work)
- Place CHICKPEAS in a large jar with 3 cups Water
and 1/2 T Salt. Let soak at least 8 hours or overnight.
- Drain and rinse Chickpeas.
- If not already done, have the butcher saw the PIG FEET
in half lengthwise and twice across (6 pieces).
Prep: - (3-3/4 hrs - 20 min work)
- Rinse Pig Feet and place in a 5 quart pot. Add 9 cups
Water and bring to a boil. Simmer until the bones can be
pulled from the flesh easily, about 3-1/4 hours.
- Pull Pig Feet from the Broth and let cool. Remove
all bones and discard them.
- Chop Pig Flesh (including skins) coarse, or however you
like.
- Strain Broth through a wire strainer. Defat it using your
gravy separator (or by skimming, there should be little).
- Clean the pot and return the Broth to it. Add Water
as needed so there are at least 6 cups.
Meanwhile: - (50 min - all work)
- Split CHORIZO in half lengthwise and crosswise into 3/8
inch pieces. Dice SALT PORK and HAM. Mix all.
- Peel KABOCHA and cut into about 3/4 inch cubes.
- Peel POTATOES and cut into about 3/4 inch cubes. Hold in
cold water until needed.
- Coarsely Chop all VEGIE MIX Items. Mix all.
Run: - (1-3/4 hr)
- Drain Chickpeas and rinse well. Add to the pot.
- Add Vegie mix, Chorizo mix and Kabocha
to the pot.
- Bring pot to a boil and simmer until Chickpeas are nearly
tender, (about 40 minutes)
- Drain Potatoes and add to the pot along with
Tomato Sauce Bring back to a boil and simmer until Potatoes
are tender, about 20 minutes.
- Season with Salt and Pepper to taste. Caution:
if you started with Salted Pig Feet, you will need less salt than
the amount given here.
- Serve hot
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