Paticas de Puerco con Garbanzos (Pigs Feet with Chick Peas)

Serves 8

4 1/2 lbs of small pig’s trotters
8 qt of water
1 lb. chick peas
1 1/2 lb. salt pork
1 1/2 lb. ham
2 chorizos (4 oz) cut in large pieces
1/4 cup olive oil
2 onions
4 cloves garlic, minced
2 green peppers
1 can  cooked roma tomatoes
1  salt
1 tbs. saffron
3 lbs. potatoes
3/4 cup raisins
3/4 cup olives
Hot sauce optional

Product Description

Clean  well  trotters and cut  lengthwise  into 4 pieces . Cook in the boiling water the night before,
until tender, refrigerate. Separately soak the chick peas overnight in enough water to cover.The next morning, put  cooked  trotters in large pan and cover with water. Add  the salt pork, ham, sausages. Rinse chick peas in cold water and add to trotters. Boil over medium heat
until chick peas soften, adding more  water if necessary. While this is
cooking, fry the onion, garlic, baked peppers and tomato and add to the
softened chick peas, together with diced potatoes, saffron , raisins and olives. Bring t a boil  and   simmer  slowly  for a another  hour until potatoes are tender. Adjust for salt
Add hot sauce to taste.
Serve with white rice and fried ripe plantains.