Ingredients:
2 1/2 lbs. fresh pork hocks or pigs feet
6 cups water
2 cans chick peas (garbanzos)
3 tbs. olive oil
1/2 cup sofrito
1/2 cup tomato sauce
1 chicken or beef bouillon cube
1/2 lb. butternut pumpkin of your choice
2 small potatoes
Preparation:
Cut the meat into pieces and put them (pork hocks or pig's feet) in a large pot. Add the water and boil on moderate high heat for 2 hours or until the (hocks) or pig's feet are tender. Heat the olive oil in a deep pan. Add sofrito and the tomato sauce and sauté for about 5 minutes. Add to the pig's feet (or hocks), the drained chick peas, the boullion cube, the peeled pumpkin cut into pieces and the cubed potatoes.Reduce heat to medium low and simmer covered for about 20 minutes.
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