Pork neck and purslane stew
8 servings
150 minutes
Pork neck and purslane stew is a fragrant dish of Mexican cuisine that combines the rich flavor of tender, slow-cooked pork with the spicy notes of spices and the freshness of purslane. Traditionally, this stew is prepared slowly, allowing the meat to absorb all the aromas of spices—cinnamon, bay leaf, clove, and chili. Purslane adds a delicate tang and textural variety to the dish. This stew is served with warm tortillas that perfectly complement the rich flavor and allow you to enjoy every bite. The dish has deep roots in Mexican gastronomy where the skill of combining meat and greens in spicy sauces has been valued for centuries. Perfect for a cozy family dinner or festive gathering.
1
In a blender bowl, place salt, cumin, chili (remove seeds beforehand), cloves, bay leaf, and cinnamon. Pour in 2 1/2 cups of boiling water and blend until smooth. Transfer the mixture to a pot. Cut the pork neck into slices, place in the pot and add 4 cups of water. Bring to a boil, reduce heat, cover with a lid and cook while stirring for about 2 hours.
- Salt: 2 tablespoons
- Caraway seeds: to taste
- Dried chili pepper: 14 pieces
- Cloves: 1 piece
- Bay leaf: 1 piece
- Cinnamon sticks: 2 pieces
- Pork neck (collar): 1 kg
2
Add the purslane leaves and simmer for another 30 minutes.
- Purslane: 1 bunch
3
Arrange pieces of pork and purslane on plates, drizzle with juice, and serve with warm tortillas. Enjoy your meal!
- Wheat (flour) tortillas: 3 pieces