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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 In The Kitchen.

Until fairly recently anyone who indicated concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared obligation we have for turning things around. The experts are agreed that we cannot change things for the better without everyone’s active involvement. These kinds of modifications need to start occurring, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, mainly by making your kitchen more green.

Even though it may not taste as good, cooking food in the microwave rather than in the oven will save you a packet of money. Possibly the realization that an oven makes use of 75% more energy will stimulate you to use the microwave more. When compared with your stove, you can make boiled water and also steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You will be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned method, but you would be wrong. A dishwasher is especially effective when it’s full before a cycle is started. Don’t dry the dishes by using heat, use the cool dry or air dry features to increase the money you save.

From the above it really should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Eco-friendly living is not really that difficult. It’s concerning being practical, usually.

We hope you got benefit 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 achieve that.

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