Recipe: Perfect Pork Ribs with Verdolagas (Purslane)

Pork Ribs with Verdolagas (Purslane). Season the meat with salt and place in a medium-size saucepan or skillet, then cover with water and add the bay leaf. Great recipe for Pork Ribs with Verdolagas (Purslane). I always look forward to this dish when Purslane comes into season (beginning of summer in California).

Check the pork ribs, if they need a bit more water, continue cooking until the meat is tender. Wash the purslane and cook them into small pieces. If you haven't tried Purslane before, this is your chance to do it with this mouth-watering pork-tomatillo stew. You can cook Pork Ribs with Verdolagas (Purslane) using 10 ingredients and 10 steps. Here is how you cook that.

Ingredients of Pork Ribs with Verdolagas (Purslane)

1. You need 5-6 pounds of pork ribs, I like to use baby back ribs.
2. Prepare 4 of Serrano or 2 Jalapeño chiles.
3. It's 2 of large handfuls of Cilantro, coarsely chopped.
4. It's 12 of medium sized tomatillos.
5. Prepare of Salt.
6. Prepare of Olive oil.
7. It's 2 of large yellow or white onions, chopped any way you like.
8. It's 8 of large garlic cloves, finely minced.
9. It's 4 of big handfuls of Purslane, coarsely chopped.
10. You need 12 of small red potatoes, quartered.

This stew is one of the most common ways that you will find purslane prepared in central Mexico. Pork Chops with Purslane in Tomatillo Sauce. Visit our site to check out the full recipe. I always look forward to this dish when Purslane comes into season (beginning of summer in California).

Pork Ribs with Verdolagas (Purslane) instructions

1. Broil the tomatillos and chiles in a 450º oven for 15 minutes..
2. While tomatillos are broiling, cut the ribs into 2 rib sections and brown them in olive oil in a large Dutch oven. Sprinkle with salt and remove from pot..
3. To pot, add onions and garlic and sauté over medium flame stirring occasionally until softened. Remove pot from heat while you work on the sauce..
4. To blender, add cilantro, chiles, tomatillos and 3 cups water. Blend till smooth and add to pot..
5. Return pot to heat and stir sauce. Taste for salt..
6. Add ribs making sure sauce covers them. If it doesn't, add more water. Bring to a boil then turn heat off..
7. Cover Dutch oven with lid and place in a 325º oven. Cook for 1 hour and 15 minutes..
8. Remove lid and add potatoes. Try to push the potatoes down into the sauce. Cook an additional 30 minutes or until potatoes are cooked..
9. Remove lid and add chopped purslane. Spoon sauce over the purslane. The potatoes may have absorbed the salt in the sauce, so taste for salt and add more if desired. Cook another 10 minutes..
10. Remove Dutch oven, stir and let sit for 10 minutes. Remove any bones where meat has fallen away. Serve with warm tortillas..

Verdolagas, called purslane in English, are a popular edible green in Central Mexico. They're most commonly stewed with cubes of pork in tomatillo sauce, until the leaves are limp and soft. I've been a bit scared to try them — I've met two people so far who absolutely hate verdolagas. Pork Ribs With Verdolagas Purslane Recipe By Ruth Rodriguez Pork Chops With Purslane In Tomatillo Sauce Mexican Recipes. Remove the ribs and skim or strain the broth.