Easiest Way to Prepare Homemade My version of Pancita (Mexican Tripe and Pigs feet Stew)

Hello everybody, it is John, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Simple Way to Make Speedy My version of Pancita (Mexican Tripe and Pigs feet Stew). One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make My version of Pancita (Mexican Tripe and Pigs feet Stew) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook My version of Pancita (Mexican Tripe and Pigs feet Stew) estimated approx 4 to 5 hrs..

To begin with this particular recipe, we must prepare a few components. You can have My version of Pancita (Mexican Tripe and Pigs feet Stew) using 13 ingredients and 12 steps. Here is how you cook it.

Pancita

Ingredients and spices that need to be Take to make My version of Pancita (Mexican Tripe and Pigs feet Stew):

1. Soup base ~ 2 pig’s feet 2 pounds honeycomb tripe
2. 3 Bay leaves
3. Chile paste ~
4. 6 dried guajillo chiles, stems and seeds removed
5. 1 cup water
6. 1/2 white onion
7. 4 cloves garlic
8. Soup ~
9. 6 russet potatoes
10. bag baby carrots
11. can black beans
12. can lima beans
13. 1 Spanish onion

Instructions to make to make My version of Pancita (Mexican Tripe and Pigs feet Stew)

1. MAKE THE SOUP BASE Place the feet and tripe in a large stockpot and fill with enough water to cover by 1 inch. Boil rapidly for 10 minutes, then drain and rinse. Return the pieces and add bay leaves to the pot; fill with enough water to cover by 1 inch. Bring to a boil, then reduce heat to a simmer; simmer until the feet just start to fall apart, about 2 hours. As it simmers, spoon out any accumulated fat or foam on the surface.
2. Be sure to cut the tripe in 1 inch pieces.
3. PREPARE THE CHILE PASTE Place the chiles in a small pot of water and bring to a boil. Once boiling, remove the pot of chiles from the heat and let it sit for about 30 minutes. Once cool, blend the chiles and water with the onion and garlic; set aside.
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7. FINISH THE SOUP Once the feet are tender, add the chile paste, pouring it through a strainer to catch any large chunks or seeds. Add the oregano and simmer until the feet are very tender, about 30 minutes, then remove the feet and set aside to cool and simmer for another 30 minutes as the feet cool. Once the feet are cool, pick out the meat and add it to the soup, discarding the rest.
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9. Add potatoes.
10. Add carrots
11. Add the lime juice and season with salt and pepper to taste. Serve with diced white onion, more dried oregano and crushed red pepper for additional spiciness. For the best flavor, refrigerate overnight and serve the next day.
12. I like to top mines with empanadas and egg.

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