Best Purslane Verdolagas And Cilantro Soup Tucson Recipes

CREMA DE VERDOLAGAS -- CREAM OF PURSLANE SOUP

Crema De Verdolagas -- Cream of Purslane Soup image

Purslane/verdolagas is an invasive weed in many gardens. It's saving grace is that the best way to control it is to eat it. This vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries, having similar taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. Recipe courtesy of Bill Duncan.

Provided by Molly53

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon butter
2 tablespoons olive oil
1/2 cup scallion, chopped
1 garlic clove, peeled and minced
1 serrano chili, seeded and minced
2 lbs purslane, larger stems removed and very well cleaned
6 cups stock (either vegetable or chicken)
1 cup light cream
salt and pepper, to taste
1 cup monterey jack cheese, shredded (or any mild melting cheese)

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.

Nutrition Facts : Calories 208.7, Fat 19.9, SaturatedFat 10.2, Cholesterol 48.2, Sodium 135.4, Carbohydrate 2.4, Fiber 0.3, Sugar 0.4, Protein 5.9

VERDOLAGAS CON COSTILLITAS DE PUERCO-PORK AND PURSLANE SOUP

Verdolagas Con Costillitas De Puerco-Pork and Purslane Soup image

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..

Provided by strangelittlebeast

Categories Pork

Time 1h35m

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.

PURSLANE PORK STEW

Purslane Pork Stew image

Purslane, known as verdolagas, tastes like a cross between spinach and cucumbers. Verdolagas are very common in Mexican kitchens, especially in pork stews. Comfort food at its best!

Provided by Yoly

Categories Soups, Stews and Chili Recipes Stews Pork

Time 2h20m

Yield 8

Number Of Ingredients 12

Ingredients

2 pounds pork ribs, cut into 2-inch sections
1 pound boneless pork shoulder, cut into 1-inch cubes
½ cup water
½ teaspoon salt
1 onion, quartered
6 tomatillos, husked and quartered
2 serrano chile peppers
¼ cup chopped fresh cilantro
water to cover
4 cloves garlic, peeled
salt and ground black pepper to taste
3 bunches purslane

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.

Nutrition Facts : Calories 289 calories, Carbohydrate 5.3 g, Cholesterol 82.4 mg, Fat 19.6 g, Fiber 1.1 g, Protein 22.1 g, SaturatedFat 7.1 g, Sodium 236.6 mg, Sugar 2.3 g