Cocido de Patas de Cerdo Ponceño ( Pig Feet Stew)

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Cocido de Patas de Cerdo Ponceño ( Pig Feet Stew)

Ponceño pig feet stew, known in Spanish as guiso de patitas de cerdo ponceño or patitas de cerdo guisadas, is a traditional Puerto Rican dish that traces its origins to the southern city of Ponce, Puerto Rico. This dish is deeply rooted in the island’s culinary heritage and reflects a blend of Spanish, African, and Taíno influences.

Historical and Cultural Origins:

  • Ponce, Puerto Rico: As a cultural and economic hub during the 19th and early 20th centuries, Ponce developed its own culinary identity. The stew likely evolved from humble, working-class meals where no part of the animal was wasted—an ethos common in Afro-Caribbean and Creole cooking.
  • Colonial-era influences: Spanish colonizers brought pigs to the Caribbean. Over time, pig feet became a staple in many Puerto Rican households, especially in poorer communities.
  • African heritage: African slaves and their descendants in Puerto Rico brought cooking techniques such as stewing tough meats with spices, vinegar, and root vegetables to tenderize them and infuse them with flavor.

Ingredients and Flavor:

  • The stew typically includes pickled or fresh pig feet, sofrito(a base of onions, peppers, garlic, and herbs), vinegar, tomato sauce, olives, bay leaves, and root vegetableslike yautía or potatoes.
  • It’s savory, slightly tangy, and often served with white riceor viandas (boiled root vegetables).

Ponceños are known for their pride in local cuisine, and this dish remains a regional favorite, often prepared during special occasions or family gatherings.

Ingredients:

  • 3–4 pig feet, cleaned and cut into pieces
  • 1/4 cup white vinegar
  • 1 lemon (for cleaning)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 2–3 ajíes dulces (sweet chili peppers), chopped (optional but authentic)
  • 2 tablespoons sofrito (homemade or store-bought)
  • 1/4 cup tomato sauce
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika (optional)
  • 1 bay leaf
  • 1/2 cup pitted green olives with pimientos
  • 1/4 cup capers
  • 2 medium potatoes, peeled and diced
  • 1 medium carrot, peeled and sliced
  • 1 cup calabaza (Caribbean pumpkin), diced (or substitute with butternut squash)
  • 1/2 cup chickpeas (garbanzos), cooked or canned (drained)
  • Sea salt and black pepper to taste
  • 4 cups water or enough to cover
  • Fresh cilantro for garnish

Instructions:

  1. Clean the Pig Feet:
    Rinse the pig feet thoroughly with cold water. Rub with vinegar and lemon juice, then rinse again and pat dry.
  2. Boil the Feet (optional pre-cook step):
    In a large pot, cover pig feet with water and boil for 30–45 minutes to soften. Drain and set aside. This step helps reduce excess fat and shorten cooking time later.
  3. Sauté the Base:
    In a large heavy-bottom pot, heat olive oil over medium heat. Add onions, peppers, garlic, ajíes dulces, and sofrito. Cook until softened and fragrant (about 4–5 minutes).
  4. Add Seasonings & Tomato Sauce:
    Stir in the tomato sauce, oregano, cumin, paprika, and bay leaf. Cook for 2 more minutes.
  5. Add Pig Feet and Liquids:
    Return pig feet to the pot. Add enough water to cover. Bring to a boil, then reduce to a simmer.
  6. Simmer:
    Cover and simmer for 1 to 1.5 hours, or until the pig feet are tender. Stir occasionally.
  7. Add Vegetables:
    Add potatoes, carrots, calabaza, olives, capers, and chickpeas. Continue simmering for another 30 minutes, or until vegetables are tender and the stew thickens.
  8. Adjust Seasoning:
    Taste and adjust sea salt and pepper. If desired, add more sofrito or spices to taste.
  9. Serve:
    Garnish with fresh chopped cilantro. Serve hot with white rice, tostones, or crusty bread.

Pig Feet Stew