Pig’s Feet and Garbanzo Bean Stew (Garbanzo con Patitas de Cerdo)

Bessie Santiago, 1978 Puerto Rican Cooking Show Demonstrator; Frank Rosario, 1981 Puerto Rican Cooking Show Demonstrator

• 3 lbs. pig’s feet
• 3 qt. water
• ¼ c. achiote oil
• 2 potatoes, cubed
• 1 onion, chopped
• ½ c. Chinese parsley, chopped
• 2 cloves garlic, minced
• 1½ tsp. salt
• 1 tsp. oregano leaves, crushed
• ¼ tsp. black pepper
• 1 (8-oz.) can tomato sauce
• 2 (15-oz.) cans garbanzo beans, drained

Have butcher cut pig’s feet into 1½-inch pieces. Put pig’s feet into a large saucepot. Cover with water, bring to a boil, lower heat and simmer for 2 hours. Drain, saving 5 cups of the liquid. Heat achiote oil in a large saucepan. Stir in potatoes, onion, Chinese parsley, garlic, salt, oregano, black pepper, and tomato sauce. Sauté for 5 minutes. Mix in 3 cups of the reserved liquid and the garbanzo beans; cook over low heat for 30 minutes. Stir in pig’s feet and remaining 2 cups reserved liquid. Cook over low heat for 10 more minutes.