Caldo de patas de cerdo is a comforting, collagen rich Chilean broth made by slow simmering pig’s feet with vegetables and bay leaf until the meat turns fork tender. It takes about 20 minutes to prep and three hours to cook, yielding four hearty bowls.
Passed down through generations, this broth is prized both as a nourishing family meal and as a traditional home remedy for cold weather and hangovers alike.
Nutritional Information
Each serving of caldo de patas de cerdo contains approximately 254 kcal, 25 g of protein, 15 g of fat (5 g saturated), 90 mg of cholesterol, 6 g of carbohydrates, 3 g of sugars, and 480 mg of sodium. (*)
(*) Values may vary depending on ingredients and portion sizes.
How to Make Caldo de Patas de Cerdo?
Caldo de patas de cerdo is an easy recipe that relies on a long, slow simmer to turn tough pig’s feet tender and flavorful, building a rich, satisfying broth along the way.
Prep time: 20 minutes
Cook time: 3 hours
Servings: 4 people
Ingredients
- 2 pig’s feet
- 2 garlic cloves
- 2 bay leaves
- 1 onion, chopped
- 1 red bell pepper
- 1 carrot
- 1 celery stalk
- Merkén
- Fine salt
- Black pepper
Instructions
- Wash the pig’s feet thoroughly and place them in a large pot, cover with water, bring to a boil over high heat, and let boil for a couple of minutes. Drain and rinse under cold water to remove any impurities. Rinse the pot, return the parboiled feet to it, and cover with 2 liters of fresh water.
- Bring to a boil over high heat, then lower to medium, add the carrot, onion, garlic, celery, and bay leaves to the pot, cover, and simmer gently for about 2 ½ to 3 hours, until the pig’s feet are tender and the meat pulls easily off the bone.
- Once cooked, remove the feet from the pot, pull the meat off the bones on a cutting board, chop it into small pieces, and return it to the broth. Taste and adjust the seasoning if needed. Serve the caldo de patas de cerdo piping hot, with a spoonful of chili paste and pan amasado bread on the side.
Broth Preparation Tips
Getting a Cleaner Broth
After the first boil and rinse, stir a tablespoon of white vinegar into the final cooking water. It helps pull out any remaining impurities for a clearer, cleaner tasting broth.
Skimming for a Clearer Result
Keep the pot uncovered for the first 30 minutes of the slow simmer and regularly skim off the foam that rises to the surface with a spoon or skimmer.
Getting the Gelatinous Texture
If the chilled broth doesn’t set into a gel, the feet likely didn’t cook long enough or had little cartilage to begin with. Simmer for at least 2.5 hours to extract the collagen fully, and remember that feet from younger animals release more gelatin.
| Substitution | Use instead of | Effect |
|---|---|---|
| Pressure cooker, 45 to 60 minutes | 3 hour stovetop simmer | Much faster, use less initial water |
| Beef feet or oxtail | Pig’s feet | Similar collagen broth, beefier flavor |
| Added pork ribs or hip bones | Feet only | Deeper flavor, more meat per bowl |
| Chilled and defatted broth | Broth served as is | Leaner result, less surface fat |
Frequently Asked Questions (FAQs)
1. Can I use other parts of the pig?
Yes, you can combine the feet with ribs, hip bones, or even a small piece of bacon to deepen the flavor. Some cooks also add pig’s ear for extra natural gelatin.
2. How long does it keep in the fridge?
The broth stays fresh in the refrigerator for 3 to 4 days and up to 3 months in the freezer. As it cools, you’ll notice a gelatinous layer forming on top from the collagen released by the feet.
3. Why didn’t my broth turn gelatinous?
It likely wasn’t cooked long enough, or the feet had little cartilage to begin with. Simmer for at least 2.5 hours to extract all the collagen, since feet from younger animals yield more gelatin.
4. Can I make it in a pressure cooker?
Yes, a pressure cooker cuts the cooking time to 45 to 60 minutes with the same ingredients, though you should reduce the starting water since less will evaporate.
5. Is it normal for fat to collect on top?
Yes, that’s completely normal. Skim off the excess with a spoon while it’s hot, or refrigerate the broth and lift off the solid fat layer once it’s cold.
Benefits of Pig’s Feet Broth
Caldo de patas de cerdo is a good source of protein, vitamins, and minerals, and it can support digestion and bone strength. It’s rich in collagen, which may benefit joint and skin health, on top of being a good source of lean protein once the meat is separated from the broth.
Did You Know?
Caldo de patas de cerdo is especially valued in Chilean cooking for its ability to warm and nourish during the coldest months, and it’s often reached for as a homestyle hangover remedy.
