This slow-cooked stew of pork, chiles, and peppery purslane is best eaten with warm flour tortillas. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
- 2 tbsp. kosher salt, plus more to taste
- 1⁄2 tsp. cumin seeds
- 14 dried New Mexico chiles, stemmed
- 1 whole clove
- 1 bay leaf
- 1⁄2 stick cinnamon
- 2 lb. pork neck, cut into ¾″-thick slices by butcher
- 3 lb. purslane leaves and small stems
- Warm flour tortillas, for serving
- Place salt, cumin, chiles, clove, bay leaf, cinnamon, and 2½ cups boiling water in a blender, and puree until smooth. Transfer to a 6-qt. saucepan with pork and 4 cups water, bring to a boil, reduce heat to medium-low, and cook, covered and stirring occasionally, until meat is tender, about 2 hours.
- Add purslane and cook, stirring occasionally, until tender, about another 30 minutes.
- Divide pork and purslane among serving bowls, ladle sauce over top, and serve with tortillas.