Sopón de Patitas de Cerdo con Garbanzos (Trotters and Garbanzo Bean Stew)
Rinse trotters in warm water and pat dry. Heat a heavy pot, over medium-high heat. Drizzle with olive oil and sprinkle trotters and ham hocks with salt and brown, transfer to a plate. Add onion, garlic and chopped cilantro, cook until just tender. Pour wine into the pot to deglaze pan, scrap all the brown bits off the bottom of the pot. Return browned trotters and ham hock to pot, cover with water, bring to a boil, lower heat cover and simmer for 1 hour.
Using a slotted spoon remove pork from stock and set aside to cool, leave stock in pot. While the pork cools, heat skillet over medium-high heat, add chorizo and salted pork belly to skillet. Cook until fat begins to render, add green pepper, sweet peppers, onion and culantro leaves to skillet, cook until just tender. Once pork has cool pick off all the meat from the bones, using everything but the bones, dice meat and reserve the bones. Wrap the bones in cheese cloth and tie with butchers twine, making a pouch. Add dice meat, chorizo mixture and pouch of bones to the pot, bring to a boil, lower heat cover and simmer for 30 minutes.
Add remaining ingredients to the pot, bring to a boil, cover and simmer another 30 minutes. When squash is tender remove pouch of bones and use the back of your spoon to mash some of the squash, add salt to taste stir and serve.
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