pig’s feet soup

2015-11-25 and many others

Stock cooked from (pig’s) feet is very different from those made with other meats. It is a lot stickier because of the large amounts of gelatin, and will even gel when cooled or refrigerated. The degree of this depends on how long you’re cooking the feet.

If you cook them until they are just barely done, it’s not too bad and you have a good soup.
If you cook them until they fall apart and then some, you’ll be able to use the stock as paper glue.

I normally drink the broth as a soup, but I have used pig’s & ox feet gelatin to gel the sauce for head cheese.

In the Mexican kitchen, pig's feet are integral to Menudo and Posole.

I often prepare this without any vegetables. I like it well enough that way. Vegetables do add different flavors and that can be very nice too.

INGREDIENTS

This is what you need for # servings:

4 pig’s feet
S&P
vegetables of your choice:
- 1-2 large onions
- celery
- etc.

Pic1: breaded pig's feet soup

Directions

Combine all ingredients in a 6-qt stock pot.
Add enough water to just cover everything.
Bring to a boil over medium heat, simmer for about 2 hrs.
After 90 minutes or so, you may want to check occasionally for desired tenderness. Remove the pig’s feet when done to your liking.
Before serving, check the soup and adjust seasoning as needed.
Serve and enjoy.

Pic2: pig's feet soup
Pic3: pig's feet in the soup

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org