VERDOLAGAS EN INGLES RECIPE

PORK MEAT WITH VERDOLAGAS RECIPE -

This is one of my husband's favorite things to eat. I guess it reminds him of home. I have to admit that it tastes real good. Always serve with refried beans and fresh flour tortillas. My husbands sisterinlaw gave me a list of the ingredients and nothing else so I had to do everything by taste. I love cooking so I did it my way. I hope you enjoy it. You may not be able to find verdolagas but you can substitute watercress its just as good.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

3 lbs pork stew meat, bone-out cubed
3 lbs pork stew meat, bone-in cubed
1 onion, quartered
2 -3 jalapenos, chopped
4 -6 tomatillos, quartered
1/4 cup cilantro
3 bunches verdolagas - 3 bunches watercress
salt (to taste)
ground cumin (to taste)
garlic powder (to taste)
seasoning salt (to taste)
ground black pepper (to taste)
2 (12 ounce) cans la sierra refried beans (if not using homemade)
1 onion, finely chopped (for the beans)
2 (12 count) packages flour tortillas (the fresher the better)

Steps:

1) In a stock pot add water almost mid-way. When the water has come to a rolling boil add all the pork meat, ground cumino, seasoning salt, and black pepper to taste.
2) When the pork meat has turned color lower to medium heat and let simmer.
3) In a sauce pan fill the pot half way add the quartered onion, jalapenos, tomatillos, cilantro, and boil until the skin falls off of the tomatillos. When ready place them in the blender and liquify.
4) Add the sauce to the pot, make any adjustments to the seasonings at this time. Let simmer for 15 minutes and then add the verdolagas (after rinsing them) and let simmer for another 30 minutes or until meat is tender and verdolagas are soft.
5) Prepare the refried beans and flour tortillas. Serve hot. Enjoy!

Nutrition Facts : Calories 1904.7, FatContent 80.5, SaturatedFatContent 25.7, CholesterolContent 295.1, SodiumContent 2353.7, CarbohydrateContent 166.9, FiberContent 15.8, SugarContent 8.3, ProteinContent 120

VERDOLAGAS CON COSTILLITAS DE PUERCO-PORK AND PURSLANE ...

Adapted from Recipe of Memory.The original recipe used 1 1/2 lbs of pork spare ribs(therefore the costillitas in the title) and 4 California chiles+2 guajillo chiles.I could not find California chiles in my area ,and I just happen to really like pork necks,so they made it into my version.Without reducing the amount of ribs this made for a meatier soup.This is a really simple recipe you could easily play with it using any type of meat or greens you like.BTW because this relies on fairly mild chiles it's not spicy even though it has good chile flavorTthough good on it's own,and not part of the original recipe,this is really good with a little lime juice,cilantro,and chopped onion ala menudo..

Total Time 1 hours 35 minutes

Prep Time 15 minutes

Cook Time 1 hours 20 minutes

Yield 5 bowls, 4-5 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 700.5, FatContent 52.7, SaturatedFatContent 19.1, CholesterolContent 205.7, SodiumContent 163.7, CarbohydrateContent 3.6, FiberContent 0.7, SugarContent 1.5, ProteinContent 49.9

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