This slow-cooked stew of pork, chiles, and peppery purslane is best eaten with warm flour tortillas. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
Ingredients
- 2 tbsp. kosher salt, plus more to taste
- 1⁄2 tsp. cumin seeds
- 14 dried New Mexico chiles, stemmed
- 1 whole clove
- 1 bay leaf
- 1⁄2 stick cinnamon
- 2 lb. pork neck, cut into ¾″-thick slices by butcher
- 3 lb. purslane leaves and small stems
- Warm flour tortillas, for serving
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Instructions
Step 1
Place salt, cumin, chiles, clove, bay leaf, cinnamon, and 2½ cups boiling water in a blender, and puree until smooth. Transfer to a 6-qt. saucepan with pork and 4 cups water, bring to a boil, reduce heat to medium-low, and cook, covered and stirring occasionally, until meat is tender, about 2 hours.
Step 2
Add purslane and cook, stirring occasionally, until tender, about another 30 minutes.
Step 3
Divide pork and purslane among serving bowls, ladle sauce over top, and serve with tortillas.
- Place salt, cumin, chiles, clove, bay leaf, cinnamon, and 2½ cups boiling water in a blender, and puree until smooth. Transfer to a 6-qt. saucepan with pork and 4 cups water, bring to a boil, reduce heat to medium-low, and cook, covered and stirring occasionally, until meat is tender, about 2 hours.
- Add purslane and cook, stirring occasionally, until tender, about another 30 minutes.
- Divide pork and purslane among serving bowls, ladle sauce over top, and serve with tortillas.
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