Sopa de Verdolagas con Cerdo

Verdolagas (purslane) is a succulent plant that grows wild across Mexico and is sold in bundles at every market from Oaxaca to the north. Though dismissed as a garden weed in much of the world, Mexicans prize it for its earthy, slightly lemony flavour and extraordinary nutritional density — it is one of the richest plant sources of omega-3 fatty acids.

Serves: 4

Ingredients

• 400g (14 oz) pork shoulder or riblets, cut into bite-sized chunks
• 500g (1 lb) fresh verdolagas (purslane), thick stems removed
• 400g (14 oz) tomatillos, husked and halved
• 2 poblano chiles, roasted, peeled, and sliced
• 1 small white onion, quartered
• 3 cloves garlic
• 1 tsp dried oregano
• ½ tsp cumin seeds, toasted and ground
• 1 litre (4 cups) water or low-sodium chicken broth
• 1 tbsp olive oil or lard
• Black pepper to taste

Instructions

1. In a medium pot, combine the pork with the water, half the onion, and 2 garlic cloves. Bring to a boil, skim the foam, then reduce to a simmer. Cook for 30–35 minutes until the pork is just tender. Remove the pork with a slotted spoon; reserve the broth.
2. Char the tomatillos under a hot grill (broiler) or in a dry skillet for 5–6 minutes until softened and lightly blackened. Blend with the remaining onion, garlic, oregano, and cumin until smooth.
3. Heat the oil in the same pot over medium-high heat. Add the blended tomatillo sauce and fry, stirring constantly, for 5 minutes until it darkens and thickens slightly (this removes rawness).
4. Add the reserved pork broth and the cooked pork back to the pot. Simmer for 10 minutes.
5. Add the verdolagas and sliced poblano strips. Cook for just 5–7 minutes — the purslane should remain bright green and tender, not overcooked.
6. Taste and adjust pepper; add salt very sparingly if needed.

Cook's Notes: Purslane cooks very quickly and turns unpleasantly slimy if overcooked — add it at the very end. Spinach or watercress can substitute but the flavour is quite different. Serve with warm corn tortillas and sliced radishes.