Verdolagas Con Costillitas De Puerco-Pork and Purslane Soup

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READY IN: 1hr 35mins
SERVES: 4-5
YIELD: 5 bowls
UNITS: US

INGREDIENTS

Nutrition
  • 1
    teaspoon olive oil
  • 6
    guajillo chilies, seeded, deveined and stemmed or 4 california chiles and 2 guajillo chilies, prepared the same way
  • 2
    cups hot water
  • 1
    teaspoon white wine vinegar (or other mild white vinegar)
  • 1
    lb meaty pork neck bones
  • 1 12
    lbs country spareribs, cut into large chunks
  • 2 -4
    garlic cloves, crushed
  • 1
    medium onion, halved
  • salt, to taste
  • 8 -10
    ounces purslane, washed well, drained, and cut into 5 inch lengths
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DIRECTIONS

  • In a skillet heat oil over medium;when hot add chiles and saute quickly,removing after thirty seconds,turning the chiles so they toast evenly.Add to a bowl with hot water and vinegar,cover and soak 1 hour.
  • Meanwhile,place all remaining ingredients,except purslane into a pot,cover with about 6 cups of water and bring to a boil.Cover and let simmer for 45 minutes.
  • Place chiles and 1 cup of the water they were soaked in into a blender and puree until smooth.Add to the soup.(original recipe says this will make 1 1/2 cups of chile paste and to only use 1 cup of it)Cover and continue simmering about 10 minutes.
  • Uncover and bring soup back to a boil before adding the purslane.Cover and simmer 10 more minutes.Serve with hot corn or flour tortillas.
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