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The subtle bitterness of the purslane gives way to the tang of the tomatillo broth.

Yield: serves 4-6

Ingredients

  • 2 12 lb. pork spareribs, cut into 3″ pieces
  • 4 cloves garlic
  • 1 white onion, chopped
  • 4 dried árbol chiles, stemmed
  • 2 lb. tomatillos, husked
  • 2 lb. purslane, coarsely chopped
  • 2 Tbsp. vegetable oil
  • Salt

Instructions

  1. Put spareribs, 2 cloves garlic, half of the chopped onion, and 2 1⁄2 quarts water into a pot; boil. Reduce heat; simmer until tender, 2 hours. Strain broth, reserving pork and 6 cups broth; discard garlic and onions.
  2. Bring a pot of salted water to a boil. Add chiles and tomatillos; cook until soft, 10–12 minutes. Transfer tomatillos and chiles to a blender with remaining onions, remaining garlic, and 1⁄2 cup water; purée and set aside.
  3. Return water to a boil; add purslane; cook until soft, 3–5 minutes. Drain.
  4. Brown pork in oil in a pot over medium-high heat, 4–5 minutes. Reduce heat to medium and add tomatillo purée; cook until thickened slightly, 8–10 minutes; transfer to pot with broth. Add cooked purslane and salt to taste. Simmer until pork is falling off the bone, about 30 minutes.

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