Pork Ribs with Verdolagas (Purslane)
Pork Ribs with Verdolagas (Purslane)

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, pork ribs with verdolagas (purslane). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Pork Ribs with Verdolagas (Purslane) is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Pork Ribs with Verdolagas (Purslane) is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook pork ribs with verdolagas (purslane) using 10 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Pork Ribs with Verdolagas (Purslane):
  1. Prepare 5-6 pounds pork ribs, I like to use baby back ribs
  2. Make ready 4 Serrano or 2 Jalapeño chiles
  3. Get 2 large handfuls of Cilantro, coarsely chopped
  4. Prepare 12 medium sized tomatillos
  5. Get Salt
  6. Take Olive oil
  7. Take 2 large yellow or white onions, chopped any way you like
  8. Take 8 large garlic cloves, finely minced
  9. Prepare 4 big handfuls of Purslane, coarsely chopped
  10. Make ready 12 small red potatoes, quartered
Instructions to make Pork Ribs with Verdolagas (Purslane):
  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.

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