Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, pork ribs with verdolagas (purslane). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Pork Ribs with Verdolagas (Purslane) is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Pork Ribs with Verdolagas (Purslane) is something that I’ve loved my entire life. They’re nice and they look fantastic.

The English name is purslane, and it's considered a weed by many. It's certainly prevalent pretty much everywhere, though. Verdolaga is a vegetable green used in many countries in Latin American, Europe and the Middle East.

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

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. Prepare 4 Serrano or 2 Jalapeño chiles
3. Get 2 large handfuls of Cilantro, coarsely chopped
4. Take 12 medium sized tomatillos
5. Prepare Salt
6. Prepare Olive oil
7. Take 2 large yellow or white onions, chopped any way you like
8. Prepare 8 large garlic cloves, finely minced
9. Take 4 big handfuls of Purslane, coarsely chopped
10. Make ready 12 small red potatoes, quartered

How to cook verdolagas (purslane) fresh from the market in Mexico City. Verdolagas (Purslane) Recipe by Chef Xhico. Purslane (Portulaca oleracea - aka verdolaga, little hogweed, pigweed, pusley & vertolaga) is a succulent leaf vegetable with small green leaves and a mild citrusy, salty, "green" flavor. Thought to have originated in India, purslane is a relatively unknown vegetable in the US.

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.

Purslane — known as verdolaga or verdolagas in Mexico, where it's a popular staple — turns out to be one of the healthiest foods to harvest from your yard this summer! Learn why verdolagas is considered a superfood and how to use it in numerous delicious and healthy purslane recipes. Mexico - Verdolagas con Carne de Puerco. Bring Water back to a boil, stir in Purslane and simmer until stems are This recipe can also be made with pork spare ribs. For the purslane to be more nutritious add it to the fresh soup and you will see that rich contrast of flavors you will find.

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