From Lima's Kitchens: A Hearty Pork & Peanut Stew (Patita con Maní)
Details
A rich, nutty stew that turns a humble cut into a garlicky masterpiece.
Ingredients
Instructions
Prepare the Trotters
Place the cleaned pig's feet in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for approximately 1.5 to 2 hours, or until the meat is very tender and falling off the bone. Once cooked, remove the trotters from the broth, reserving the broth for later. Let the trotters cool slightly, then debone them and cut the meat and skin into bite-sized pieces.
Make the Garlicky Aderezo
While the trotters are cooking, heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 8-10 minutes. Stir in the minced garlic, ají panca paste, ají amarillo paste, cumin, and bay leaf. Cook for another 5 minutes, stirring frequently, until the mixture is fragrant and has deepened in color. This flavorful garlic base is the soul of the stew.
Create the Peanut Sauce
In a blender, combine the roasted peanuts with about 1 cup of the reserved trotter broth. Blend until you have a smooth, creamy sauce.
Combine and Simmer
Add the cubed potatoes and the deboned trotter meat to the pot with the aderezo. Pour in enough of the reserved broth to just cover the ingredients. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are almost tender.
Finish the Stew
Stir the peanut sauce into the stew. Continue to simmer for another 10-12 minutes, allowing the sauce to thicken and the flavors to meld together. The stew should be creamy; if it becomes too thick, add a little more broth. Season with salt and pepper to your liking. Just before serving, stir in the fresh mint leaves.
Serve
Ladle the hot Patita con Maní into bowls. Serve immediately with a side of fluffy white rice and, if desired, a spoonful of zesty Salsa Criolla to cut through the richness.
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