Purslane Verdolagas And Cilantro Soup Tucson Recipes

PURSLANE (VERDOLAGAS) AND CILANTRO SOUP - TUCSON

Steps:

• In a large cooking pot, heat the chicken broth, add onion, tomatoes and cilantro.
• Heat to a slow boil, reduce heat, add garlic salt and salt to taste.
• Simmer 5 minutes, covered.
• Add the chopped, cooked purslane. Stir.
• Serve at once.

PURSLANE PORK STEW

Steps:

• Combine pork ribs, pork shoulder, water, and salt in a Dutch oven over medium heat. Cover and cook, stirring occasionally, for 20 minutes. Uncover and increase heat to medium-high. Continue cooking and stirring constantly until all liquid has evaporated and pork has browned, 15 to 20 minutes.
• Combine onion, tomatillos, serrano peppers, and cilantro in a medium saucepan. Add enough water to cover. Bring to a boil and cook until tomatillos are tender and have changed color, 5 to 7 minutes. Transfer vegetable mixture to a blender; add garlic and and blend carefully until sauce is smooth.
• Pour sauce into the Dutch oven, season stew with salt and pepper, and simmer for 1 hour. Add purslane and simmer until pork is tender and purslane is soft, about 20 minutes more.

VERDOLAGAS CON COSTILLITAS DE PUERCO-PORK AND PURSLANE SOUP

Steps:

• In a skillet heat oil over medium;when hot add chiles and saute quickly,removing after thirty seconds,turning the chiles so they toast evenly.Add to a bowl with hot water and vinegar,cover and soak 1 hour.
• Meanwhile,place all remaining ingredients,except purslane into a pot,cover with about 6 cups of water and bring to a boil.Cover and let simmer for 45 minutes.
• Place chiles and 1 cup of the water they were soaked in into a blender and puree until smooth.Add to the soup.(original recipe says this will make 1 1/2 cups of chile paste and to only use 1 cup of it)Cover and continue simmering about 10 minutes.
• Uncover and bring soup back to a boil before adding the purslane.Cover and simmer 10 more minutes.Serve with hot corn or flour tortillas.

CREMA DE VERDOLAGAS -- CREAM OF PURSLANE SOUP

Steps:

• In a medium-size saucepan, heat the butter and olive oil.
• Add the scallions, garlic and chile and cook for 3 minutes.
• Add the purslane and the stock and cook until the greens are tender, about 10 minutes.
• Remove from the heat, cool a bit and then puree in the blender.
• Return to the stove over a low heat and whisk in the cream.
• Heat thoroughly.
• Divide the cheese among 6 soup bowls and pour the hot soup over.