Pig Feet Stew

Serve with fresh chilies, limes, lettuce, onion, and radishes to add to the soup as garnishes.


  • 1 pound pork roast
  • 3 medium potatoes
  • 1 large white onion
  • 3 medium carrots
  • 8 garlic cloves
  • 6 pigs feet
  • 2 quarts water
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 cup fresh or frozen peas
  1. Cut the pork roast into 1-inch cubes. Peel the potatoes and cut into 1-inch cubes. Peel the onion and chop into ¼-inch pieces. Peel the carrots and cut into ¼-inch rounds. Peel the garlic and slice thinly.

  2. Put the pigs feet and onion into a large stockpot with the water. Add the salt and oregano; stir well. Bring to a boil. Boil uncovered for 30 minutes.

  3. Add the remaining ingredients. Reduce heat to medium and simmer uncovered for 3 to 4 hours or until the carrots are soft and the meat is tender.

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