Verdolagas Con Costillitas De Puerco-Pork and Purslane Soup

Jun 04, 2023June 4, 20230 5
Verdolagas Con Costillitas De Puerco-Pork and Purslane Soup Recipe
in Soup

Prep

10 min

Cook

1h

Ready In

1h 10min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 teaspoon olive oil
6 guajillo chilies , seeded , deveined and stemmed or 4 california chiles and 2 guajillo chilies , prepared the same way
2 cups hot water
1 teaspoon white wine vinegar ( or other mild white vinegar )
1 lb meaty pork neck bones
1 1/2 lbs country spareribs , cut into large chunks
2 -4 garlic cloves , crushed
1 medium onion , halved
salt , to taste
8 -10 ounces purslane , washed well , drained , and cut into 5 inch lengths

Nutrision Information

Servings Per Recipe
6
Calories
397
Sugar
2g
Fat
31g
Verdolagas Con Costillitas De Puerco, which translates to Pork and Purslane Soup, is a traditional Mexican soup that is typically enjoyed during the summer months. The use of purslane, a green leafy vegetable that is believed to have originated in the Middle East, gives this soup a unique flavor and is a great way to incorporate more greens into your diet. The combination of pork neck bones and spareribs, along with the chilies, garlic, and onion, creates a rich and delicious broth that is perfect for warming you up on a cool evening.

Instructions

1.Heat the oil in a medium saucepan until hot.
2.Add the chiles and fry for about 20 seconds on both sides or until lightly toasted.
3.Remove from heat and transfer the chiles to a blender.
4.Add 2 cups of hot water and blend until smooth. Strain the mixture through a sieve into a bowl, discarding the solids.
5.In a large pot, place the pork neck bones and spareribs with garlic and onion. Add enough water to cover the meat.
6.Bring to a boil then reduce heat to medium-low and simmer for about 45 minutes or until the meat is tender.
7.Remove the meat from the broth and set aside. Strain the broth through a fine mesh sieve and discard the solids.
8.Return the broth to the pot and stir in the blended chili mixture.
9.Season with salt, to taste.
10.Add the meat back to the pot along with the purslane.
11.Allow to simmer for a further 10 minutes or until the purslane is tender.
12.Serve hot and enjoy!

PROS

This soup is packed full of protein and nutrition, making it a well-rounded meal.

It is gluten-free, dairy-free, and suitable for low-carb and Paleo diets.

CONS

The use of pork may not be suitable for those who do not eat meat or follow a vegetarian or vegan lifestyle.

HEALTH & BENEFITS

Purslane is a nutrient-dense vegetable that is high in vitamins and minerals such as vitamin A, vitamin C, magnesium, and calcium.
It has been identified as having anti-inflammatory properties, which may help to reduce the risk of chronic diseases such as heart disease, cancer, and diabetes.

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