Rebocado (Pork Neck and Purslane Stew)

  • Serves

    serves 6-8


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
  • 12 tsp. cumin seeds
  • 14 dried New Mexico chiles, stemmed
  • 1 whole clove
  • 1 bay leaf
  • 12 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


Step 1

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.

Step 2

Add purslane and cook, stirring occasionally, until tender, about another 30 minutes.

Step 3

Divide pork and purslane among serving bowls, ladle sauce over top, and serve with tortillas.

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