Pork Ribs with Salsa Verde and Purslane
Pork ribs in salsa verde with purslane is a delicious way to put that common garden weed to good use in this traditional Mexican stew!
Ingredients
- 2.5 lbs tomatillos (about 1 kg)
- 2 serrano peppers
- 1 large white onion, quartered (about 12 oz or 340g)
- 3 cloves garlic
- 3 tbsp vegetable oil I use safflower oil
- 3 lbs bone-in meaty pork ribs (about 10 ribs, 1.5 kgs)
- Salt and pepper to taste
- 5 cups purslane, leaves and tender stems only
- 1 cup chicken broth
- 1-1.5 cups cooked fava beans optional
Instructions
- Place tomatillos, peppers, onions and garlic in a pot and cover with water. Heat over medium-high heat and simmer partially covered until tomatillos have changed color from a bright green to a dull green and have softened, about 15-20 minutes.
- Remove vegetables from water and blend in a blender until smooth, about 30-60 seconds
- Meanwhile, heat 3 tablespoons vegetable oil in a large skillet over medium high heat
- Season ribs with salt and pepper
- Once oil is hot, add ribs in batches and turn to brown evenly, about 3-4 minutes per side or 12-16 minutes total per rib
- Place salsa and broth in a dutch oven or other wide pan and heat over low heat. Add salt to taste
- Add the purslane and fava beans (if using) and stir to incorporate
- Add the ribs to the sauce and allow to simmer an additional 15-20 minutes partially covered.
- Divide among serving plates and enjoy warm