Cheese Fondue with Purslane | culture: the word on cheese

Name: Cheese Fondue with Purslane | culture: the word on cheese
Ingredients: ½ white onion (roughly chopped, plus ¼ white onion, quartered); 5 garlic cloves (peeled, divided); 1 small carrot (peeled); 1 celery rib; 1 bay leaf; 1 allspice berry; 2 whole black peppercorns; ½ chile de árbol or other hot dried pepper; ½ pound boneless pork shoulder (cut into ½-inch cubes); Sea salt (to taste); ½ pound fresh tomatillos (about 5 or 6 medium, husked and rinsed); 1 to 2 fresh jalapeños (stemmed and seeds removed); 1 tablespoon sunflower oil (vegetable oil, or lard); ½ bunch verdolagas (purslane or watercress leaves (2 to 3 cups tightly packed), thicker stems removed); 4 ounces quesillo (stretched curd cheese, manchego, muenster, or young gouda, shredded); Corn tortillas (for serving)

culturecheesemag.com

Verdolagas—a hearty green also known as purslane—provides texture and a light, earthy flavor to this otherwise heavy dish of cheese and fried pork.

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Ingredients

½ white onion (roughly chopped, plus ¼ white onion, quartered)
5 garlic cloves (peeled, divided)
1 small carrot (peeled)
1 celery rib
1 bay leaf
1 allspice berry
2 whole black peppercorns
½ chile de árbol or other hot dried pepper
½ pound boneless pork shoulder (cut into ½-inch cubes)
Sea salt (to taste)
½ pound fresh tomatillos (about 5 or 6 medium, husked and rinsed)
1 to 2 fresh jalapeños (stemmed and seeds removed)
1 tablespoon sunflower oil (vegetable oil, or lard)
½ bunch verdolagas (purslane or watercress leaves (2 to 3 cups tightly packed), thicker stems removed)
4 ounces quesillo (stretched curd cheese, manchego, muenster, or young gouda, shredded)
Corn tortillas (for serving)