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
INDIA Jansen
j_india60@aol.comThis soup is an abomination. I'm never making it again.
Bilguun Bek
bb@aol.comI'm not sure why this recipe has such high ratings. It was a complete waste of time and money.
Lam Hossain
l@yahoo.comThis is the worst soup I've ever had. I would not recommend it to anyone.
ABBAD Najat
najat.a@gmail.comThis soup was a disaster. The pork was tough and the purslane was slimy. I threw the whole thing away.
Riko Strong
riko-s@gmail.comI'm not sure what went wrong, but my soup turned out really watery. It wasn't very flavorful either.
Britany Watson
wb55@gmail.comThis soup was a lot of work to make, and it didn't really taste that great. I won't be making it again.
Siyanda Njabulo
snjabulo@hotmail.frI followed the recipe exactly, but my soup didn't turn out as good as the picture. It was still tasty, but it wasn't as rich and flavorful as I expected.
Ivory McReynolds
i.mcreynolds81@yahoo.comThis soup was a bit bland for my taste. I think I'll add some more spices next time.
Lahluma Liwani
liwanil52@yahoo.comThis soup was a little too spicy for me, but I think that's just because I used a lot of chili peppers. Next time I'll use less.
Liyanage dilsara
dilsara_l@hotmail.frI'm not a big fan of purslane, but I still enjoyed this soup. The pork was very tender and the broth was flavorful.
Randika Anuradha
a.randika59@hotmail.comI made this soup in my slow cooker and it turned out perfect. It's so easy to make!
caydence Ely
caydence.e27@gmail.comThis soup is a great way to use up leftover pork.
Pax Nato
pax_n@gmail.comI love how healthy this soup is. It's packed with vegetables and lean protein.
Asifa Soduzaii
asifasoduzaii87@yahoo.comThis soup is the perfect comfort food for a cold winter day.
Cirro12 Makhtal
mc@hotmail.comI've never had purslane before, but I'm so glad I tried it in this soup. It's such a unique and delicious flavor.
Ekemini Akpan
e-akpan44@gmail.comThis soup is so easy to make and it's packed with flavor. I love the combination of pork and purslane.
Mugerwa Tonny Santos
santos_m@hotmail.co.ukI made this soup last night and it was a hit! My family loved it. The purslane added a nice tangy flavor to the soup.
Samuel Dzakpasu
sdzakpasu71@yahoo.comThis soup was absolutely delicious! The flavors were rich and complex, and the pork was fall-off-the-bone tender. I will definitely be making this again.