VERDOLAGAS CON COSTILLITAS DE PUERCO-PORK AND PURSLANE SOUP
Adapted from Recipe of Memory.The original recipe used 1 1/2 lbs of pork spare ribs(therefore the costillitas in the title) and 4 California chiles+2 guajillo chiles.I could not find California chiles in my area ,and I just happen to really like pork necks,so they made it into my version.Without reducing the amount of ribs this made for a meatier soup.This is a really simple recipe you could easily play with it using any type of meat or greens you like.BTW because this relies on fairly mild chiles it's not spicy even though it has good chile flavorTthough good on it's own,and not part of the original recipe,this is really good with a little lime juice,cilantro,and chopped onion ala menudo..
Provided by strangelittlebeast
Categories Pork
Time 1h35m
Yield 5 bowls, 4-5 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet heat oil over medium;when hot add chiles and saute quickly,removing after thirty seconds,turning the chiles so they toast evenly.Add to a bowl with hot water and vinegar,cover and soak 1 hour.
- Meanwhile,place all remaining ingredients,except purslane into a pot,cover with about 6 cups of water and bring to a boil.Cover and let simmer for 45 minutes.
- Place chiles and 1 cup of the water they were soaked in into a blender and puree until smooth.Add to the soup.(original recipe says this will make 1 1/2 cups of chile paste and to only use 1 cup of it)Cover and continue simmering about 10 minutes.
- Uncover and bring soup back to a boil before adding the purslane.Cover and simmer 10 more minutes.Serve with hot corn or flour tortillas.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Geraldine Alcaraz
[email protected]This soup is amazing! It's so flavorful and comforting. I highly recommend it.
Hena Yenatu
[email protected]I'm not a big fan of pork, but I loved this soup! The purslane adds a nice tangy flavor that balances out the richness of the pork.
Carina Murillo
[email protected]This is a great recipe for a quick and easy weeknight meal. The soup is very flavorful and the pork ribs are cooked perfectly.
Bongani MAkgethi
[email protected]This soup is delicious! I love the combination of pork and purslane. The soup is also very easy to make.
Masika Janet
[email protected]I was a bit hesitant to try this soup because I'm not a big fan of purslane, but I was pleasantly surprised. The purslane adds a nice tangy flavor to the soup and the pork ribs are fall-off-the-bone tender. I will definitely be making this again.
Mohan Khadka
[email protected]This is the best pork and purslane soup I've ever had! The flavors are incredible and the soup is so hearty and filling. I will definitely be making this again and again.
zunair zynii
[email protected]I love this soup! It's so flavorful and satisfying. I always make a big batch so I can have leftovers for lunch the next day.
Amir khan Amir
[email protected]This soup is amazing! The pork ribs are so tender and the purslane adds a unique flavor. I will definitely be making this again.
Steven Reddick
[email protected]I made this soup last night and it was a hit with my family! The flavors were well-balanced and the soup was very filling. I will definitely be making this again.
Joyce Nazziwa
[email protected]This pork and purslane soup is a delicious and hearty dish that is perfect for a cold winter day. The pork ribs add a rich flavor to the soup, while the purslane adds a slightly tangy flavor. I would definitely recommend this recipe to anyone who lov