INGREDIENTS (FOR 8 PEOPLE)
- 2 1/2 kilos of pork backbone cooked with water and salt until soft
- 3 kilos of well cleaned and disinfected purslane
For the caldillo
1/2 kilo of tomato blended with 10 small garlic cloves 150 grams of guajillo chili pepper ginned and soaked in boiling water 4 tablespoons of corn oil The broth where the meat was cooked Salt to taste
PREPARATION
Once the caldillo is well seasoned, add the meat and purslane and cook over low heat until the latter are cooked and the stew is well seasoned.
The caldillo: The tomato is liquefied with the garlic and the chilies and it is strained. In a saucepan or clay pot, heat the oil and add the ground and salt to taste. It is left to season very well until it is specific, and then the meat broth is added. Let it simmer until the tomato does not taste raw.
spine with purslane
