Chick-Pea Soup with Pig’s Feet

Name: Chick-Pea Soup with Pig’s Feet (Sopón de Garbanzos con Patas de Cerdo)
Yield: Serves 12
Cuisine: Puerto Rican
Ingredients: 1 pound garbanzos (Chick-Peas); 2 chorizos (Spanish Sausages), halved, with casings removed; 2 chorizos (Spanish Sausages), halved, with casings removed; 2¼ pounds pumpkin, peeled and diced; 4½ quarts (18 cups) water; 3 pounds pig’s feet (see Instruction 2); 2 tablespoons salt; 2½ quarts (10 cups) water; 1 pound garbanzos (Chick-Peas); 4 fresh culantro leaves, coarsely chopped; 2 pounds potatoes, peeled and diced; 1 onion, peeled, coarsely chopped; 2 cloves garlic, peeled, coarsely chopped; 1 green pepper, seeded, coarsely chopped; 3 sweet chili peppers, seeded, coarsely chopped; 1 ounce salt pork, washed and diced; 2 ounces lean cured ham, washed and diced; ½ cup tomato sauce; 2½ pounds cabbage, quartered; 1 tomato, halved

Sopón de Garbanzos con Patas de Cerdo

Preparation info

Serves
12

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

1 pound garbanzos (Chick-Peas)
2½ quarts (10 cups)

Americas
Soup
Caribbean
Puerto Rico

Method

Pick over garbanzos (Chick-Peas). Wash well and soak overnight in water and salt included in A.
There are two kinds of pig’s feet: salted and unsalted. If using salted pig’s feet, soak overnight in water to cover. Next day, drain and wash in different waters four times. Cover with water, bring rapidly to a