← Nouns Cooking · Mexican

Ingredients

• 900 g pork shoulder or boneless pork ribs, cut into 5 cm pieces
• 1 Bay leaves
• 450 g Purslane (verdolagas), washed, thick stems removed
• 4 medium tomatoes
• 2 Dried guajillo chillies, stemmed and seeded
• 1 chipotle in adobo
• ½ small white onion
• 2 cloves Garlic
• ½ tsp Cumin seeds
• ½ tsp black peppercorns
• 1 tbsp Vegetable oil
• Salt

Method

1. Put the pork in a heavy pot with the bay leaf and a good pinch of salt, cover with water and simmer for 1 hour, until tender. Lift out the meat and keep the broth.
2. While the pork cooks, simmer the tomatoes and guajillos in a little water for 10 min, until soft. Blend with the chipotle, onion, garlic, cumin, peppercorns and 250 ml of the pork broth until smooth.
3. Drain the pot, add the oil and brown the cooked pork over medium-high heat for 5 min.
4. Strain the sauce into the pot (it will spit) and simmer for 10 min, until it darkens slightly. Loosen with more broth if needed and season.
5. Add the purslane and cook for 5–8 min, until it wilts and turns deep green but still has a little bite. Serve with rice and warm tortillas.

Tips

• If you can’t find purslane, use spinach or chard leaves and add a squeeze of lime at the end for the same tang.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Mexico in My Kitchen Pati Jinich