Puerto Rican Pig Feet Stew Recipes

PIGS FEET STEW

Pigs Feet Stew image

My mom has made this stew for Sunday dinners since I was a child & I finally got the recipe...Served over a bed of white rice, you can also add Pig Tails....Enjoy!!

Provided by Gsimons85

Categories Stew

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 -2 lb pig's foot
1 lb pigs tails (optional)
1/2 onion
2 stalks celery
2 stalks green onions
1 bell pepper
2 cups dry pinto beans or 2 cups kidney beans, rinsed
2 chicken bouillon cubes
2 beef bouillon cubes
2 teaspoons relish (optional)
1 teaspoon minced garlic
salt
pepper
seasoning

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.

PUERTO RICAN BEEF STEW

Puerto Rican Beef Stew image

A slow cooked beef stew called "carne guisada" is full of Puerto Rican flavor.

Provided by Michelle Molina

Categories Soups, Stews and Chili Recipes Stews Beef

Time 4h25m

Yield 8

Number Of Ingredients 17

Ingredients

¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds beef stew meat, cubed
1 tablespoon olive oil, or more as needed
½ tablespoon white sugar
1 pound baby carrots
3 medium potatoes, cut into chunks
2 cups water
½ cup tomato sauce
¼ cup red cooking wine
8 Manzanilla olives
2 tablespoons sofrito
1 (1.41 ounce) package sazon seasoning with achiote (such as Goya®)
½ tablespoon adobo seasoning
½ tablespoon soy sauce
½ tablespoon Worcestershire sauce

Steps:

Mix flour, salt, and pepper together in a freezer-size plastic bag. Add beef and shake, coating evenly.
Heat enough olive oil to cover the bottom of a large skillet over medium-low heat. Stir in sugar and cook until it turns golden, about 5 minutes. Add meat and cook until browned on all sides, 5 to 7 minutes. Transfer browned beef to the bottom of a slow cooker.
Stir carrots, potatoes, water, tomato sauce, wine, olives, sofrito, sazon, adobo seasoning, soy sauce, and Worcestershire sauce into the slow cooker.
Cover and cook until meat is no longer pink and vegetables are tender, on High 4 to 6 hours, or Low for 8 to 10 hours.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 24.8 g, Cholesterol 62.6 mg, Fat 18.4 g, Fiber 4 g, Protein 21.7 g, SaturatedFat 6.4 g, Sodium 1318.3 mg, Sugar 4.9 g

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