Patitas De Cerdo Con Mani (Peruvian Pig'S Feet With Peanuts)

• 6 pig's feet (patitas)
• 1 onion, sliced thin
• 1/2 head of garlic, peeled, chopped
• 1 tablespoon ground mirasol or pasilla chili powder
• 1 tablespoon white vineagar
• 2 roma tomatoes, diced
• 4 small russet potatoes, peeled & cubed
• 1/2 cup dry-roasted peanuts, powdered in blender
• 1 teaspoon Tony Tchacher's New Orleans seasoning
• 1 pinch each salt & pepper to taste
• 1/2 bunch fresh cilantro, chopped
• 3 bay leaves

1. Wash the patitas and add to a pot of water (about 4 quarts). Let the pot boil for 20 minutes, then pour out the water. Rinse patitas in cold water. Put the patitas back in the pot and add another 4 quarts fresh water, with the bay leaves and 2 whole garlic cloves (chop the rest of the garlic & set aside), + salt. Cover and cook on medium for 2 1/2 hours.
2. Save broth. Remove patitas and take off the meat, cutting it in cubes. The broth should be cooked down to 2 quarts by this time.
3. Add the meat to the broth, along with the sliced onions, cubed potatoes and tomatoes, chopped garlic, chili powder, vinegar, salt and pepper, and New Orleans seasoning. Put peanuts in blender and pulse until powdered, then add peanut powder to the broth. Stir well.
4. Cover and simmer on medium for 30 minutes, until the edges of the potatoes become a little rounded--watch the stew and stir every 10 minutes so it won't stick to the bottom.
5. Let cool 10 minutes to thicken. Serve with white rice cooked with 1/2 cup of quinoa, and garnish with the fresh cilantro!

onion, head of garlic, ground mirasol, white vineagar, roma tomatoes, russet potatoes, peanuts, salt, fresh cilantro, bay leaves

Taken from food52.com/recipes/21293-patitas-de-cerdo-con-mani-peruvian-pig-s-feet-with-peanuts (may not work)