Pork Ribs with Verdolagas (Purslane)

Name: Pork Ribs with Verdolagas (Purslane)
Cuisine: American
Ingredients: 5-6 pounds pork ribs, I like to use baby back ribs; 4 Serrano or 2 Jalapeño chiles; 2 large handfuls of Cilantro, coarsely chopped; 12 medium sized tomatillos; Salt; Olive oil; 2 large yellow or white onions, chopped any way you like; 8 large garlic cloves, finely minced; 4 big handfuls of Purslane, coarsely chopped; 12 small red potatoes, quartered

Ruth Rodriguez @SunshineRuth1976

Tasty and loaded wth Omega 3 and vitamins E & C, magnesium, riboflavin, phosphorus, and potassium. I always look forward to this dish when Purslane comes into season (beginning of summer in California). Think of it as a summer stew.

Ruth Rodriguez @SunshineRuth1976

Saved

Ingredients

5-6 poundspork ribs, I like to use baby back ribs
4Serrano or 2 Jalapeño chiles
2large handfuls of Cilantro, coarsely chopped
12medium sized tomatillos
Salt
Olive oil
2large yellow or white onions, chopped any way you like
8large garlic cloves, finely minced
4big handfuls of Purslane, coarsely chopped
12small red potatoes, quartered

Saved

Steps

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.