Espinazo en salsa verde con verdolagas (Pork Neck in Tomatillo Sauce with Purslane)
Espinazo en salsa verde con verdolagas (Pork Neck in Tomatillo Sauce with Purslane) is a traditional Mexican recipe for a classic dish of pork neck served in a green tomatillo sauce with purslane. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Pork Neck in Tomatillo Sauce with Purslane (Espinazo en salsa verde con verdolagas).
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Literally espinazo translates as ‘backbone’. Culinarily, it’s typically a cut of pork neck with the bone.
Ingredients:
1kg (2 ½ lbs) of pork neck (you could substitute ribs or chops)
1 bunch of purslane, tough stems removed
15 green tomatillos
10 jalapeño chillies
1 white onion
2 garlic cloves
Butter, for frying
Coriander (cilantro) to taste (leaves and stems)
Salt to taste
Method:
Wash the meat thoroughly then pat dry. Place in a pan with ¼ onion, 1 garlic clove and a little salt. Pour over just enough water to cover the meat, bring to a boil then reduce to a simmer. Cover and cook for about 60 minutes, or until the meat is tender (cooking time may vary from 40-80 minutes depending on the cut of meat).
Once the meat is tender, remove from the pan and reserve the stock. Melt a little butter in a large saucepan and when frothing use to brown the meat all over (about 8 minutes). Also add the chillies and tomatillos and when soft (about 4 minutes) transfer to a blender. Remove the meat from the pan and set aside then pour away the leftover fat.
Add half the onion, 1 garlic clove, coriander to taste a little salt and a little of the meat stock to the blender with the chillies and to tomatillos. Blend to a puree; this is your salsa verde.
Add the meat and ¼ onion, finely sliced to the pot. Pour in the salsa verde and bring just to a boil, add the purslane and cook until just wilted (about 2 minutes). Serve accompanied by boiled or steamed white rice.
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