Pigs Feet Stew
Discover the rustic comfort of Pigs Feet Stew, a hearty recipe that transforms simple, affordable ingredients into a soul-warming dish. Tender pigs feet are slow-simmered in a rich tomato-based broth infused with aromatic garlic, onions, and a medley of carrots, celery, and potatoes. Seasoned to perfection with paprika, thyme, and bay leaves, this stew develops deep, savory flavors over its slow cooking time, resulting in melt-in-your-mouth meat and a thick, flavorful base. Perfect for cozy dinners or gatherings, this classic stew is served piping hot and finished with a sprinkle of fresh parsley for a burst of freshness. Ideal for fans of traditional slow-cooked meals, this recipe is a must-try for comfort food enthusiasts searching for a rich, satisfying experience.
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Recipe Information
Ingredients
- 4 pieces pigs feet (cleaned and halved)
- 1 large onion (finely chopped)
- 4 garlic cloves (minced)
- 2 medium carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 3 medium potatoes (peeled and diced)
- 2 tablespoons tomato paste
- 1 14-ounce can canned diced tomatoes
- 4 cups chicken broth
- 2 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley (chopped, for garnish)
- 2 cups water
Instructions
Clean the pigs feet thoroughly under running water. Pat them dry using a paper towel.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and minced garlic to the pot. Sauté until fragrant and the onion is translucent, about 3-4 minutes.
Add the pigs feet to the pot and sear them on all sides for about 6-8 minutes until lightly browned.
Stir in the tomato paste and cook for another 2 minutes to develop its flavor.
Add the carrots, celery, potatoes, canned diced tomatoes (with their juice), chicken broth, water, bay leaves, thyme, paprika, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
Simmer the stew for 2.5 to 3 hours, stirring occasionally, until the pigs feet are tender and the stew has thickened slightly.
Check the seasoning and adjust with more salt or pepper if needed.
Serve the pigs feet stew hot in bowls, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 5672 mg | 247% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 37.7 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 5074 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
