Garbanzos con Paticas de Cerdo (Chick Peas with Pork Feet Stew)

Ingredients

• 0.5 teaspoon achiote powder 
• 2  carrots peeled sliced
• 0.3 cup cilantro leaves fresh chopped
• 1 pound garbanzo beans dry
• 4  garlic cloves 
• 1 teaspoon ground cumin 
• 1  onion diced
• 1 pound pork hocks cut into small pieces
• 2  potatoes diced peeled
• 8 servings salt and pepper to taste
• 4  scallions diced
• 1 cup tomatoes fresh diced
• 8  cups water 

Equipment

• pot
• blender

Directions

1. lace the onion, garlic, scallions, tomatoes, achiote, cumin, and 3 tablespoons of water in the blender and blend until a paste is formed.
2. Drain the garbanzo beans and place in a large pot and add the water, onion mixture and pork hocks. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 1 hour and 30 minutes.
3. Add the carrots and potatoes and cook for 30 minutes more or until the beans are tender.
4. Add fresh cilantro and serve with white rice and avocado on the side.