Verdolagas Con Costillitas De Puerco-Pork and Purslane Soup

"Adapted from Recipe of Memory.The original recipe used 1 1/2 lbs of pork spare ribs(therefore the costillitas in the title) and 4 California chiles+2 guajillo chiles.I could not find California chiles in my area ,and I just happen to really like pork necks,so they made it into my version.Without reducing the amount of ribs this made for a meatier soup.This is a really simple recipe you could easily play with it using any type of meat or greens you like.BTW because this relies on fairly mild chiles it's not spicy even though it has good chile flavorTthough good on it's own,and not part of the original recipe,this is really good with a little lime juice,cilantro,and chopped onion ala menudo.."
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Ready In:
1hr 35mins
5 bowls


  • 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


  • 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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