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.
Recipe reviews
Leave a review
Sign in to share your review.
Reviews
More recipes
Authentic Turkish Haydari Recipe (The Ultimate Creamy Garlic Meze)
Stop scrolling. This is the creamy, tangy, intensely garlicky Turkish dip you've been dreaming of since your last holiday. Haydari is the queen of the meze table for a reason. Made from thick, strained yogurt, sharp garlic, and fresh dill, it’s a deceptively simple, no-cook recipe that feels both incredibly fresh and deeply indulgent. Perfect for scooping up with warm pita, serving alongside grilled meats, or just eating with a spoon when no one is looking.
Rich & Creamy Hungarian Garlic Soup (Authentic Fokhagymaleves)
A hug in a bowl, this authentic Hungarian Garlic Soup, or 'Fokhagymaleves', is the ultimate comfort food for a chilly evening. By roasting the garlic first, we unlock a sweet, mellow flavour that makes this creamy soup deeply satisfying without any harshness. It's a simple, soulful recipe that brings a taste of Budapest to your kitchen.