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

Before you jump to My version of Pancita (Mexican Tripe and Pigs feet Stew) recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Inside the Kitchen.

Until fairly recently anyone who indicated concern about the wreckage of the environment raised skeptical eyebrows. That has totally changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we cannot change things for the better without everyone’s active contribution. This should happen soon and living in methods more friendly to the environment should become a goal for every individual family. Here are a number of tips that can help you save energy, for the most part by making your cooking area more green.

Begin with exchanging the light bulbs. Obviously you shouldn’t confine this to only the kitchen. The typical light bulbs are the incandescent style, which should be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are usually energy-efficient which means electricity consumption is definitely lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. Changing the light bulbs would likely keep a great deal of bulbs out of the landfills, and that is good. You also have to obtain the habit of turning off the lights when there is nobody in a place. The kitchen lights especially tend to be left on the entire day, just because the family tends to spend a lot of time there. This additionally occurs in the rest of the house, but we are trying to save money in the kitchen. Do an exercise if you like; have a look at the amount of electricity you can save by turning the lights off as soon as you don’t need them.

From the above it should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living just isn’t that hard. Mostly, all it will take is a little common sense.

We hope you got insight from reading it, now let’s go back to my version of pancita (mexican tripe and pigs feet stew) recipe. You can cook my version of pancita (mexican tripe and pigs feet stew) using 13 ingredients and 12 steps. Here is how you do that.

The ingredients needed to prepare My version of Pancita (Mexican Tripe and Pigs feet Stew):
  1. Take Soup base ~ 2 pig’s feet 2 pounds honeycomb tripe
  2. You need 3 Bay leaves
  3. You need Chile paste ~
  4. Take 6 dried guajillo chiles, stems and seeds removed
  5. Prepare 1 cup water
  6. Get 1/2 white onion
  7. Use 4 cloves garlic
  8. Get Soup ~
  9. Get 6 russet potatoes
  10. Provide bag baby carrots
  11. Take can black beans
  12. You need can lima beans
  13. Use 1 Spanish onion
Instructions 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.
  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.
  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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