Cocido de Paticas (Pig Trotters Stew)

Cocido de Paticas Recipe (Pig Trotters Stew): This is not exclusive to Dominican cuisine, but ours has a nice combination of flavors and vegetables. Try it!

While Cocido de Paticas (Pig Trotters Stew) is a popular dish in the Dominican Republic (although not a common one, it takes time to prepare it, so it’s only served on special occasions), the fact is that I thought it would completely tank abroad.

I was pretty sure that this was going to be one of those recipes that people take a look at, shrug and quickly forget.

Sometimes feedback is a strange thing.

Cocido de Paticas Recipe (Pig Trotters Stew): This is not exclusive to Dominican cuisine, but ours has a nice combination of flavors and vegetables. Try it!

Surprisingly I got emails and Twitter messages asking why there wasn’t an English version out yet. The reason for this is that we first added it to our collection last week, and as I rarely post the same thing on both blogs simultaneously, this was supposed to be posted a few weeks from now.

But we are here to please our readers.

So here’s the much-requested Cocido de Paticas Recipe (Pig Trotters Stew).

Cocido de Paticas Recipe (Pig Trotters Stew): This is not exclusive to Dominican cuisine, but ours has a nice combination of flavors and vegetables. Try it!

Of course Dominicans did not invent pig trotters stew.

It is in fact well-known in several other cultures in different forms, but our own version has a nice combination of flavors that might impress even those not so keen on eating such an unusual part of the animal. Each Dominican cook has her own little secret, so this may not be your mama’s stew, but I am sure it is pretty close.

I say give it a try, you might surprise yourself.

Buen provecho!

Aunt Clara

Cocido de Paticas Recipe (Pig Trotters Stew)
 
Prep time
Cook time
Total time
 
Cocido de Paticas Recipe (Pig Trotters Stew): This is not exclusive to Dominican cuisine, but ours has a nice combination of flavors and vegetables. Try it!
Author:
Serves: 6 porciones
Ingredients
  • 2.5 lbs [1 kg] of pig trotters cut into small pieces
  • Juice from a lime.
  • 2 tablespoons of vegetal oil (peanut, soy or corn)
  • 1 qt [1 lt] of water, divided (may need more)
  • Leaves from a celery stalk
  • 1 sprig of thyme
  • 1 sprig of fresh oregano, or 1 teaspoon of dry leaves
  • 2¼ teaspoons of salt (or more, to taste)
  • ½ teaspoons of pepper (or more, to taste)
  • 4 garlic cloves, crushed
  • 1 large red onion, chopped
  • 1 celery stalk, diced
  • 2 large tomatoes, chopped
  • 1 bell pepper, diced
  • 1 cup of boiled chickpeas
  • 1 cup of tomato sauce
  • 4 floury potatoes, diced
  • 2 carrots, diced
  • ½ Scotch bonnet pepper (optional)
Instructions
  1. Season the meat with lime juice.
  2. Heat oil over medium heat in a heavy pan. Add trotters to the pan and brown. Remove the pan from the heat.
  3. Place the meat into a dutch oven pot (3 qt [3 lt] capacity). Add 6 cups of water to the pot. Add celery leaves, thyme and oregano. Add a teaspoon of salt and a pinch of pepper. Boil until the trotters are very tender and the meat falls off the bones. In a conventional pot it may take up to 40 mins, about 15 in a pressure cooker. If you are not using a pressure cooker, then add water when necessary to keep the meat covered.
  4. When the meat is cooked through remove from the pot, reserve the liquid in which it boiled. Let everything cool to room temperature.
  5. Return the pot to the the stove and heat over low heat. Add garlic and onions and cook until the onions become transparent. Stir in celery stalk, then tomatoes and bell pepper. Add chickpeas, mix well, then the meat. Stir in tomato sauce and simmer for a minute.
  6. Skim the fat off the liquid in which the trotters boiled. Add the liquid to the pot (6 cups). Add potato, carrot and Scotch bonnet pepper. Simmer covered over low heat until the potatoes and carrots are cooked-through.
  7. Season with salt and pepper to taste.
  8. Serve with white rice and avocado slices.
Notes
Notas:
You can make the same dish using beef or goat trotters.

You can use tomato paste instead of tomato sauce, just dilute it in a cup of water before adding to the pot.

Comments

  1. cj

    followed your recipe and i made it! soooooo delicious!

    p.s. I did something unorthodox by adding a dash of mirin to brighten up the flavor even more.

  2. Catherine Tactuk

    OMG… Where is the Gillette!!

    I am soooo going to research where to find pig trotter here in Quebec (I would have never imagined that was their name in english).

    Thank God I’m not pregnant, the craving and homesickness just went to the roof!

  3. Rene

    Hi! I scored four pig feet from my local butchers, but I didn’t know what to do with them other than cook them ’til lovely and gooey. This recipe sounded sooo good I had to try it. I loved it-although my DH and DS refused to eat the trotters. Everyone liked the stew though.
    I hate to be critical, but there are also a few problems with the recipe. The ingredients don’t list onions, but the instructions call to cook the onions ’til transparent. I used two, just because. Then the ingredients call for four potatoes and two carrots, but the instructions don’t mention them…I added them with the celery etc and browned them a bit. It also doesn’t mention how long the stew needs to simmer after adding the broth before it’s ready; I think it ended up taking about an hour. I realize that that would be an estimate-to a large part it’s done when it’s done-but it would be nice to have an idea before starting.
    I have to admit to changing a few things; my hubby does not believe that legumes are, in fact, edible so I was obliged to leave out the chickpeas; I used a serrano chilli to keep the heat down(and ’cause that what I had) and my trotters were split lengthwise instead of cut in pieces. I don’t have a cleaver, so halves they remained.
    I did find it just a tad bland. When I make it again(and I will) I’d add more tomatoes, and maybe a bit of vinegar or lime juice-it needed a jolt of sharpness to set off the flavors. Hm, or I see a lime half in the bowl-I only had one that I used when cooking, but I think I’ll use some for serving next time.

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