Purslane and Pork Stew | Saveur
The subtle bitterness of the purslane gives way to the tang of the tomatillo broth.
Ingredients
- 2 <sup>1</sup>⁄<sub>2</sub> lb. pork spareribs, cut into 3" pieces
- 4 cloves garlic
- 1 white onion, chopped
- 4 dried árbol chiles, stemmed
- 2 lb. tomatillos, husked
- 2 lb. purslane, coarsely chopped
- 2 Tbsp. vegetable oil
- Salt
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