Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Pigs' feet; split |
| 3½ quart | Water |
| 3½ cup | Red wine vinegar |
| 2 tablespoons | Black peppercorns |
| 6 \N | Bay leaves |
| 1 tablespoon | Salt; plus |
| ¾ teaspoon | Salt |
| 2 teaspoons | Dried thyme |
| 1 medium | Carrot; peeled and diced |
| 1 medium | Poblano chile; stemmed, seeded, |
| \N \N | ; and diced |
| 1 medium | Red bell pepper; cored, seeded, |
| \N \N | ; and diced |
| 1 medium | Yellow bell pepper; cored, seeded, |
| \N \N | ; and diced |
| 1 \N | Jalapeno chiles - (1 to 2); stemmed, seeded, |
| \N \N | ; and minced |
| ½ cup | Olive oil |
| ½ teaspoon | Freshly-ground black pepper |
| \N \N | Lettuce leaves for serving |
Place the pigs' feet, water, 3 cups of the red wine vinegar, the black peppercorns, bay leaves, 1 tablespoon of the salt and the dried thyme in a large stockpot. Bring to a boil, reduce to a simmer and cook, uncovered, until the skin starts to pull away from the bones and the meat slips off easily when pierced with a fork, 1½ to 2 hours. Set aside to cool completely, then refrigerate 1 hour. Remove and discard the outer layer of skin and fat from the pigs' feet and discard the bones. Slice the meat and soft cartilage into 1- by ⅛-inch thick strips. Place the meat, carrot and all the peppers in a large mixing bowl. Add the olive oil, the remaining ½ cup red wine vinegar, the ¾ teaspoon salt and the pepper and toss well to combine. Cover and chill 2 to 4 hours. Serve cold on lettuce-lined plates. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6167 broadcast 03-17-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-17-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.