Fresh Pig’s Feet or Stew Meat with Garbanzo (Garbanzo con Patitas de Cerdo o Carne de Res)

Bernice Ayala

• 2½ lbs. pig’s feet, or 2 lbs. stew meat
• 1 tsp. garlic salt
• Water
• 2 tsp. vegetable oil
• 1 med. round onion, diced
• ¼ green bell pepper, diced
• 1½ tsp. garlic, minced
• 1 T. dried parsley
• ¼ tsp. dried oregano leaves
• ¼ tsp. curry
• 1 (8-oz.) can tomato sauce
• 3 cans garbanzo beans, drained (save liquid)
• 2 potatoes, cut into bite-size pieces
• 1½ tsp. shoyu, or to taste
• 2 T. cornstarch
• 2 T. water

Clean pig’s feet, or wash stew meat. Sprinkle with garlic salt, place in a large saucepot and add water to cover. On high heat, bring to a boil. Reduce heat to medium and simmer until tender, being sure water level is just below the meat. In the meantime, place garbanzo beans in a bowl, then peel and discard the shells. Set aside. In a saucepan, add vegetable oil, onion, bell pepper, garlic, parsley, oregano, and curry. Sauté for 2 minutes. Add tomato sauce and cook for 2 minutes. Add this sauce to the pig’s feet or stew meat. Add the garbanzo beans and the reserved liquid. Cook 5 minutes. Add potatoes and cook until potatoes are tender. Mix cornstarch with 2 tablespoons water. Add to pot to thicken gravy. If more salt is needed, add shoyu. Serves 8.