Verdolagas Con Costillitas De Puerco Pork And Purslane Soup Recipes

MEXICAN PORK WITH PURSLANE

Steps:

• Cover the pork shoulder with water in a large, lidded pot like a Dutch oven. Bring to a boil, then drop to a simmer. Skim off any scum or froth that develops. Add the remaining braise ingredients, cover the pot, turn the heat to low and simmer gently until the pork is tender -- anywhere from 90 minutes for some store bought pork to 3 hours for an old wild hog.
• Meanwhile, get a comal, griddle or cast iron pan hot and sear the onion, cut side of the tomatoes and garlic until well blackened. While this is happening, rehydrate the chiles with hot water after you have seeded and stemmed them.
• When the vegetables are well charred, discard the garlic peels and put everything in the blender, along with the chiles -- discard the chile water. Add the tomatillos and a pinch of salt and puree. If you want to, push the salsa through a fine mesh sieve into a bowl to remove any bits of skin and seed, which are undigestible.
• Heat the lard in a sauté pan and pour the salsa in. It will spit and sputter. Stir this constantly until the lard is incorporated, then turn the heat to low and cover the pot.
• When the pork is tender, strain the broth and reserve. Slice the pork across the grain here and there so you don't have long, stringy pieces. Wipe out the pot, then return the pork, strained broth to it, adding the salsa and the purslane. Simmer this for about 10 to 20 minutes, adding salt to taste.
• Serve with the crema alongside, with some hot sauce, and tortillas.

PURSLANE PORK STEW

Steps:

• Combine pork ribs, pork shoulder, water, and salt in a Dutch oven over medium heat. Cover and cook, stirring occasionally, for 20 minutes. Uncover and increase heat to medium-high. Continue cooking and stirring constantly until all liquid has evaporated and pork has browned, 15 to 20 minutes.
• Combine onion, tomatillos, serrano peppers, and cilantro in a medium saucepan. Add enough water to cover. Bring to a boil and cook until tomatillos are tender and have changed color, 5 to 7 minutes. Transfer vegetable mixture to a blender; add garlic and and blend carefully until sauce is smooth.
• Pour sauce into the Dutch oven, season stew with salt and pepper, and simmer for 1 hour. Add purslane and simmer until pork is tender and purslane is soft, about 20 minutes more.

VERDOLAGAS CON COSTILLITAS DE PUERCO-PORK AND PURSLANE SOUP

Steps:

• 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.

CREMA DE VERDOLAGAS -- CREAM OF PURSLANE SOUP

Steps:

• In a medium-size saucepan, heat the butter and olive oil.
• Add the scallions, garlic and chile and cook for 3 minutes.
• Add the purslane and the stock and cook until the greens are tender, about 10 minutes.
• Remove from the heat, cool a bit and then puree in the blender.
• Return to the stove over a low heat and whisk in the cream.
• Heat thoroughly.
• Divide the cheese among 6 soup bowls and pour the hot soup over.