Pork Ribs with Verdolagas (Purslane)
Pork Ribs with Verdolagas (Purslane)

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, pork ribs with verdolagas (purslane). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Here is how you cook that. Purslane — known as verdolaga or verdolagas in Mexico, where it's a popular staple — turns out to be one of the healthiest foods to harvest from your yard this summer! The English name is purslane, and it's considered a weed by many.

Pork Ribs with Verdolagas (Purslane) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Pork Ribs with Verdolagas (Purslane) is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook pork ribs with verdolagas (purslane) using 10 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Pork Ribs with Verdolagas (Purslane):
  1. Prepare 5-6 pounds pork ribs, I like to use baby back ribs
  2. Prepare 4 Serrano or 2 Jalapeño chiles
  3. Make ready 2 large handfuls of Cilantro, coarsely chopped
  4. Prepare 12 medium sized tomatillos
  5. Prepare Salt
  6. Make ready Olive oil
  7. Make ready 2 large yellow or white onions, chopped any way you like
  8. Make ready 8 large garlic cloves, finely minced
  9. Make ready 4 big handfuls of Purslane, coarsely chopped
  10. Prepare 12 small red potatoes, quartered

Purslane, known as verdolagas in Mexican cooking, is a nutritious leafy vegetable that amps up this comforting pork stew with tomatillos, cilantro, and Purslane, known as verdolagas, tastes like a cross between spinach and cucumbers. Verdolagas are very common in Mexican kitchens, especially. How to cook verdolagas (purslane) fresh from the market in Mexico City. Verdolagas (Purslane) Recipe by Chef Xhico.

Steps to make Pork Ribs with Verdolagas (Purslane):
  1. Broil the tomatillos and chiles in a 450º oven for 15 minutes.
  2. While tomatillos are broiling, cut the ribs into 2 rib sections and brown them in olive oil in a large Dutch oven. Sprinkle with salt and remove from pot.
  3. To pot, add onions and garlic and sauté over medium flame stirring occasionally until softened. Remove pot from heat while you work on the sauce.
  4. To blender, add cilantro, chiles, tomatillos and 3 cups water. Blend till smooth and add to pot.
  5. Return pot to heat and stir sauce. Taste for salt.
  6. Add ribs making sure sauce covers them. If it doesn't, add more water. Bring to a boil then turn heat off.
  7. Cover Dutch oven with lid and place in a 325º oven. Cook for 1 hour and 15 minutes.
  8. Remove lid and add potatoes. Try to push the potatoes down into the sauce. Cook an additional 30 minutes or until potatoes are cooked.
  9. Remove lid and add chopped purslane. Spoon sauce over the purslane. The potatoes may have absorbed the salt in the sauce, so taste for salt and add more if desired. Cook another 10 minutes.
  10. Remove Dutch oven, stir and let sit for 10 minutes. Remove any bones where meat has fallen away. Serve with warm tortillas.

I prepared a simple recipe that night using chicken covered with a sauce made of verdolagas and sprinkled with Mexican cheese. Purslane — known as verdolaga or verdolagas in Mexico, where it's a popular staple — turns out to be one of the healthiest foods to harvest from your yard this summer! Purslane (Portulaca oleracea - aka verdolaga, little hogweed, pigweed, pusley & vertolaga) is a succulent leaf vegetable with small green leaves and a mild citrusy, salty, "green" flavor. Thought to have originated in India, purslane is a relatively unknown vegetable in the US. Mexico - Verdolagas con Carne de Puerco.

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