Pata Con Setas

This dish called pata con setas is a pork hock stew with kidney beans, chorizo de bilbao and potatoes. I’m not sure where this dish originate but by just looking at the name of the dish, it is obviously Spanish and I think this is one of the many Spanish influence to Filipino cuisine. But it is a little strange because the Spanish word “setas” is mushrooms which is not in the list of the ingredients. Before I assumed the kidney beans is called “setas” but with a little research the Spanish word for beans is not setas but frijoles. Anyway what is important is the dish tastes good and you can cook it whether simple or special occasion.

To cook pata con setas; Drain the soaked beans and soak again for an hour. Wash the chopped pork hocks and drain. Place beans and pork pata in a big casserole and add water. Cover and boil for an hour or until the pork hocks is tender. Set aside. In a separate heavy saucepan, heat olive oil and saute garlic, onions and tomatoes until soft. Add the pata (including the broth), Chorizo de Bilbao slices, tomato paste and potatoes. Bring to a boil until the pata and potatoes are tender. Season with salt and pepper. Serve hot. To see the complete recipe, continue reading.

Print Recipe

How to Cook Pata Con Setas

This dish called pata con setas is a pork hock stew with kidney beans, chorizo de bilbao and potatoes.

Prep Time10 mins

Cook Time1 hr 15 mins

Total Time1 hr 25 mins

Course: Pork Recipe

Cuisine: Filipino

Keyword: pata con setas

Servings: 6 servings

Calories: 325kcal

Author: Manny

Ingredients

• 1 whole pork hocks pork pata cut into serving pieces
• 1/2 kilo dried white kidney beans soaked overnight
• 6 cups water
• 2 Tbsp. olive oil
• 1 Tbsp. garlic crushed
• 1 pc onion chopped
• 3 pcs tomatoes sliced
• 1 pc Chorizo de Bilbao sliced thinly
• 4 pcs potatoes pared and quartered
• 1 1/2 Tbsp. rock salt
• 1 tsp. ground black pepper
• 1/4 cup tomato paste

Instructions

How to cook Pata Con Setas:

• Drain the soaked beans and soak again for an hour. Wash the chopped pork hocks and drain.
• Place beans and pork pata in a big casserole and add water.
• Cover and boil for an hour or until the pork hocks is tender. Set aside.
• In a separate heavy saucepan, heat olive oil and saute garlic, onions and tomatoes until soft.
• Add the pata (including the broth), Chorizo de Bilbao slices, tomato paste and potatoes.
• Bring to a boil until the pata and potatoes are tender. Season with salt and pepper. Serve hot.