Rebocado (Pork Neck and Purslane Stew)

Rebocado (Pork Neck and Purslane Stew)

Rebocado (Pork Neck and Purslane Stew)
This slow-cooked stew of pork, chiles, and peppery purslane is best eaten with warm flour tortillas.Todd Coleman

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.