Rebocado (Pork Neck and Purslane Stew) | Saveur
This slow-cooked stew of pork, chiles, and peppery purslane is best eaten with warm flour tortillas.
Ingredients
- 2 tbsp. kosher salt, plus more to taste
- <sup>1</sup>⁄<sub>2</sub> tsp. cumin seeds
- 14 dried New Mexico chiles, stemmed
- 1 whole clove
- 1 bay leaf
- <sup>1</sup>⁄<sub>2</sub> 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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