Verdolagas! Purslane!
Verdolaga greens with meaty pork ribs, chicharron in salsa verde! Pass the tortillas!
Servings 6 Servings
Ingredients
- Avocado oil or natural rendered pork lard
- 2 lbs. Pork ribs sliced into smaller sections
- Salt and pepper to taste
- 6 cloves of garlic minced
- 4 serrano peppers stems removed, sliced in half
- 4 c salsa verde, see link above
- 2 c chicken broth
- 1 chicken bouillon cube
- 1 lb chicharron con carne chopped smaller
- 1.4 lbs fresh verdolagas washed and chopped
- Pinch of crushed oregano
Instructions
- In a large pot, preheat 3-4 tablespoons of natural rendered pork lard or oil at medium heat for 3-4minutes.
- Add the sliced pork ribs and season lightly with salt and pepper. Continue browning and searing on most sides for 6-8 minutes.
- Add the onions and serrano peppers. For less heat, you can leave the peppers whole. Sauté for 5 minutes. Add the garlic and sauté for 1 minute. Add the chicharron, salsa verde, bouillon and broth. Stir well to combine. Bring up to a simmer and taste for salt. Cook for 20 minutes.
- Mix in the freshly washed verdolagas a little at a time, mixing them in as you go. Add the oregano and mix in. Cook at a light simmer for 10 more minutes or until chicharron has softened a bit. Serve with your favorite rice and beans. Don’t forget the warm tortillas.
Notes
Not a fan of pork? Eliminate pork ribs and chicharron and substitute with boneless chicken thighs and chayote squash or potatoes. Tasty!