Purslane and Pork Stew

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

Purslane and Pork Stew
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.