Ingredients to make Patas a la Andaluza:
- 6 medium pork feet
- 1/4 pound of bacon
- 1 large onion
- 3 garlic cloves
- 1/2 cup tomato sauce
- 1/2 cup olives
- 1 pound of chickpeas
- 1 pound of potatoes
- 1/4 pound of cooking ham
- 1 piece of Spanish-style chorizo
- 4 green peppers
- 1/3 cup olive oil
- 1/3 cup raisins
- 2 bay leaves
- 3 cups of leg broth
- Salt and pepper to taste
How to make Patas a la Andaluza:
The legs are cut in half, lengthwise, and boiled in plenty of water until very soft. The night before, soak the chickpeas with a tablespoon of salt. In the morning the water is thrown away and they are thrown into the pot in another water, when it breaks the boil. Add a little more salt. Once soft, drain well. When the legs have cooled, cut the dough into small pieces, taking care that there are no bones left. In the hot oil, fry the bacon, the ham and the chorizo, all chopped, and add the finely chopped onion and peppers, then the well-crushed garlic and the tomato sauce.
When the sauce has cooked for about five minutes, add the masses of the legs, the chickpeas, raisins, olives, bay leaves, the broth of the legs and the potatoes, cut into medium squares.
Cover and cook over low heat until potatoes are softened and broth is thick. Before serving, adjust the seasoning with salt and pepper.
