Puerto Rican Pig Feet Stew Recipes

PIGS FEET STEW

Steps:

• 1. Rinse pigs feet.use knife to remove hairs from pig feet (as if scaling a fish).
• 2. Place in pot, cover with water, boil for 30-45 minutes to remove froth.
• 3. Meanwhile -- finely chop (or use food processor) the celery, onion, green onion, bell pepper, garlic -- may also add relish, carrots, or any other vegetables -- Set Aside.
• 4. Pour out water, rinse pigs feet, and use knife to remove any remaining hairs.
• 5. Rinse out pot, put pigs feet back in pot, cover with water and boil for 30 minutes. (This can be skipped if desired, but wont be as tender).
• 6. Pour out water, rinse pigs feet and rinse pot.
• 7. Place back in pot with chopped vegetables, beans, bouillons -- Cover with water and season to taste with salt, pepper, and seasonings.
• *** NOW IS THE TIME TO ADD PIGS TAILS IF DESIRED ***.
• 9. Bring to a boil on medium heat, cover and occassionaly stir for 2 hours -- Bring to low heat for last 1 hour.
• ** YOU WILL NEED TO ADD WATER TO STEW AS IT EVAPORATES **.
• 11. Serve over a bed of white rice.

PIG'S FEET STEW

Steps:

• Mix together salt, cinnamon, cloves and nutmeg. Coat pig's feet with mixture.
• Melt fat in Dutch oven. Brown meat until dark brown (this is the secret to a successful stew.) When meat is well grilled, add warm water and onions. Cover and simmer until meat is tender, about 2 hours. Remove meat.
• Mix together grilled flour and 1/2 cup water.
• Pour into broth, stir until sauce thickens.

CROCK POT SPANISH-STYLE PORK STEW

Steps:

• Gather the ingredients.
• Chop the onion.
• Cut the pork shoulder into large chunks.
• Peel the potatoes and cut them into 1-inch pieces.
• Slice the bell pepper in half lengthwise; remove the stem end along with the seeds and ribs and then slice thinly.
• Heat the vegetable oil in a skillet over medium-high heat. Add the pork cubes and cook until well browned on all sides, turning frequently.
• Put the onion in the slow cooker . Top with the browned pork, cubed potatoes, and bell pepper.
• In a bowl, combine the tomatoes with the vinegar, garlic, chicken broth, and bay leaf. Pour over the pork.
• Cover the pot and cook the stew on low for 7 to 9 hours, or until the pork is tender. Taste and adjust seasonings with salt and pepper, as needed.