This is one of the first dishes I asked my mom to teach me how to make. The first time she cooked for my now-husband, this is the dish I asked her to make for him. I knew it would be the perfect first impression. We are happily married now, so I guess the magic of the dish worked. The trick to this recipe is browning the ribs as much as possible, making them extra crispy. The sauce will scoop up every bit, making it that much more delicious.
In a large skillet, bring
Keep the heat at a consistent level and make sure that all sides of the pork get evenly brown and crispy. Once all sides are crispy, remove the ribs from the pan. Remove any excess pork fat, too, but make sure to leave at least 1 tablespoon in the pan. If the garlic cloves didn’t fall apart, remove any cloves that are still around. Turn off the heat.
In a 4-quart (
In a comal or cast-iron skillet over medium heat, briefly toast the dried chiles for a minute or two on each side and then let soak in hot water for 20 minutes, or until tender.
In a blender, combine the cooked tomatoes and tomatillos and their cooking water along with the chiles and blend until smooth.
Heat the pan you used to cook the pork over low heat and add the tomato-tomatillo mixture and the reserved cup of pork broth. Add salt to taste and bring to a simmer, and scrape the bits of pork that stuck to the bottom of the pan so that it flavors the stew. Add the purslane leaves and continue to simmer, covered, for another 5 minutes.
Add the fried pork ribs back to the pan and simmer until the meat is warmed through. If the salsa is too thick, feel free to add a little more water to thin it down a bit. The texture should be like a nice salsa, not a paste. Serve the ribs with the purslane and salsa.
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