Verdolagas Con Costillitas De Puerco: A Taste of Home

The scent of simmering chiles always transports me back to my Abuela’s kitchen. I remember being a small child, perched on a stool, watching her meticulously prepare the ingredients for her Verdolagas con Costillitas de Puerco. The earthy aroma of the purslane mingling with the rich, savory pork filled the air, creating a sense of warmth and comfort that I still crave to this day. This soup is more than just a meal; it’s a taste of my heritage, a culinary hug from my past.

Recipe Overview

• Prep Time: 1 hour 15 minutes
• Cook Time: 55 minutes
• Total Time: 2 hours 10 minutes
• Servings: 4-5
• Yield: 5 bowls
• Dietary Type: None Specified

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

Equipment Needed

• Skillet
• Pot
• Blender

Instructions

1. In a skillet, heat olive oil over medium heat. When hot, add the chilies (either guajillo or a combination of California and guajillo).
2. Sauté the chilies quickly, about 30 seconds, turning them frequently to ensure even toasting. Be careful not to burn them, as this will make them bitter.
3. Remove the toasted chilies from the skillet and place them in a bowl with 2 cups of hot water and white wine vinegar. Cover the bowl and let the chilies soak for 1 hour to soften.
4. While the chilies are soaking, place the pork neck bones, spareribs, crushed garlic, and halved onion into a large pot. Add about 6 cups of water, enough to cover the meat. Season with salt to taste.
5. Bring the pot to a boil, then reduce the heat to low, cover, and let simmer for 45 minutes, allowing the pork to become tender and infuse the broth with flavor.
6. After the chilies have soaked for an hour, place them and 1 cup of the soaking water into a blender. Puree until completely smooth, creating a rich chile paste.
7. Add the chile puree to the pot with the simmering pork. (Note: The original recipe suggests this will make 1 1/2 cups of chile paste and to only use 1 cup of it. Use your preference based on spice level desired.)
8. Cover the pot and continue simmering for another 10 minutes to allow the flavors to meld.
9. Uncover the pot and bring the soup back to a boil. Add the purslane.
10. Cover the pot and simmer for a final 10 minutes, until the purslane is tender but still holds its shape.
11. Serve hot with warm corn or flour tortillas.

Expert Tips & Tricks

• Toasting the chilies is a crucial step. It unlocks their flavor and adds depth to the soup. Watch them closely to prevent burning. If you accidentally burn a chile, discard it, and start again.
• Adjust the amount of chili paste to your preference. If you prefer a milder flavor, start with a smaller amount and add more to taste.
• Don’t overcook the purslane. It should be tender but still slightly crisp. Overcooked purslane can become slimy.
• For a richer flavor, consider browning the pork in the skillet before adding it to the pot. This will add another layer of depth to the soup.
• If you can’t find pork neck bones, you can substitute with more spareribs or other bone-in pork cuts.
• Taste as you go! Make sure the salt is right, and don’t be afraid to adjust the seasonings to your liking.

Serving & Storage Suggestions

Verdolagas con Costillitas de Puerco is best served hot, straight from the pot. Ladle the soup into bowls and garnish with a squeeze of lime juice, chopped cilantro, and diced onion for an extra layer of freshness. Serve alongside warm corn or flour tortillas for dipping.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over medium heat until heated through. You can also reheat it in the microwave, but be careful not to overcook the purslane. Freezing is not recommended, as the purslane can lose its texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	700.5 kcal	N/A
Total Fat	52.7 g	81%
Saturated Fat	19.1 g	95%
Cholesterol	205.7 mg	68%
Sodium	163.7 mg	6%
Total Carbohydrate	3.6 g	1%
Dietary Fiber	0.7 g	2%
Sugars	1.5 g	N/A
Protein	49.9 g	99%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Substitute the pork with mushrooms or other vegetables like zucchini and corn. Use vegetable broth instead of water.
• Spicy Kick: Add a dried chile de arbol to the soaking chilies for a spicier flavor.
• Different Greens: If you can’t find purslane, you can substitute with spinach, chard, or kale.
• Lime lovers: A squeeze of lime can add a bright acidity.

FAQs (Frequently Asked Questions)

Q: What is purslane?
A: Purslane is a succulent leafy green with a slightly tart and lemony flavor. It’s often considered a weed, but it’s actually a highly nutritious and delicious ingredient.

Q: Can I use other types of pork ribs?
A: Yes, you can substitute with other types of pork ribs, such as baby back ribs or St. Louis-style ribs. Adjust the cooking time as needed to ensure the pork is tender.

Q: Can I make this soup in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Combine all the ingredients (except the purslane) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the purslane during the last 30 minutes of cooking.

Q: Is this soup spicy?
A: Because this soup relies on fairly mild chiles, it’s generally not very spicy, even though it has good chile flavor. You can add a spicier chile, like chile de arbol, if you prefer a hotter soup.

Q: Where can I find purslane?
A: Purslane can often be found at farmers’ markets or specialty grocery stores. You may even find it growing wild in your garden! Be sure to properly identify it before consuming it.

Final Thoughts

I encourage you to try this Verdolagas con Costillitas de Puerco recipe and experience the comforting flavors of Mexican cuisine. It’s a simple yet satisfying dish that’s perfect for a cozy weeknight meal. Don’t be afraid to experiment with the ingredients and make it your own. And if you do, please share your feedback – I’d love to hear how it turned out! This soup pairs beautifully with a crisp Mexican lager or a refreshing agua fresca. Enjoy!