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Garbanzos con Patas de Cerdo

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 45 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Puerto Rican


Garbanzos con Patas de Cerdo is a type of Puerto RIcan stew made out of pork leg, butternut, potatoes and chickpeas cooked in tomato and pork stock.




  • 1 large red capsicum (bell pepper), seeded and roughly chopped
  • 2 large tomatoes
  • 1 medium onion, peeled
  • 6 cloves garlic, peeled
  • 2 stalks cilantro leaves
  • 2 stalks parsley leaves

Pork Leg Stew

  • 1 1/2 kg pork hock, cut into 1 inch thick pieces
  • 23 cups cooked chickpeas
  • 1/4 butternut, sliced into cubes
  • 1 red capsicums (bell pepper), sliced
  • 1/2 cup tomato paste
  • 3 cups water
  • 3 cups pork stock
  • olive oil
  • freshly ground black pepper
  • salt
  • chopped parsley, to garnish


  1. In a pot add oil then brown pork hock on all sides, add water and pork stock bring to a boil. Remove any scum that rises to the top then simmer for 45 minutes.
  2. In a food processor process sofrito ingredients together until it becomes a smooth paste, add a bit of olive oil if necessary.
  3. In a sauce pan add oil then sauté sofrito in medium heat for 3-5 minutes or until fragrant. Pour into the pot with pork hock together with the tomato paste, bring to a boil then simmer for 20 minutes, add water if necessary.
  4. Add butternut then continue to simmer for 20 minutes.
  5. Add chick peas and capsicum then continue to simmer for 5 more minutes.
  6. Season with salt and freshly ground black pepper, garnish with chopped parsley then serve.