Verdolagas and Tomatillos Stewed with Pork
I've always wanted to try this dish, and with the abundance of verdolagas (purslane) in our yard this week, I finally got around to it. It is fantastically delicious, even if it's not the prettiest. The recipe is really simple, although it does take a while. Tomatillos seem to be hard to find at regular supermarkets, but they are cheap and abundant at Mexican (or other international) grocers. They are also insanely easy to grow!
2 1/2 lbs pork spare ribs
2 Tbs olive oil
2 lbs tomatillos, husks removed
2 lbs verdolagas, coarsely chopped
4 cloves garlic
1 white onion
1 tsp chipotle (or dried green chile, or 1 chopped jalapeno or serrano)
Boil the pork ribs in 2 quarts of water with 2 cloves of garlic, half the onion, and the chile, for about 2 hours, until they are tender. Remove the ribs and skim or strain the broth. In a large skillet, heat the oil and brown the ribs on all sides. Boil the tomatillos in the broth for about 10 minutes until they are tender, then puree them in a blender with the rest of the onion and garlic. Add the puree to the skillet and cook until it is thickened somewhat. Add the pork and the tomatillo paste back into the broth and simmer, uncovered, until the meat is falling off the bone, about 30 minutes. Add the verdolagas and cook until they are tender, 5 to 10 minutes more.
2 1/2 lbs pork spare ribs
2 Tbs olive oil
2 lbs tomatillos, husks removed
2 lbs verdolagas, coarsely chopped
4 cloves garlic
1 white onion
1 tsp chipotle (or dried green chile, or 1 chopped jalapeno or serrano)
Boil the pork ribs in 2 quarts of water with 2 cloves of garlic, half the onion, and the chile, for about 2 hours, until they are tender. Remove the ribs and skim or strain the broth. In a large skillet, heat the oil and brown the ribs on all sides. Boil the tomatillos in the broth for about 10 minutes until they are tender, then puree them in a blender with the rest of the onion and garlic. Add the puree to the skillet and cook until it is thickened somewhat. Add the pork and the tomatillo paste back into the broth and simmer, uncovered, until the meat is falling off the bone, about 30 minutes. Add the verdolagas and cook until they are tender, 5 to 10 minutes more.
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