Name: Pork Spine with Purslane
Prep time: 65 min
Cook time: 50 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 kilo pork meat, pork spine; 2 mallets purslane; 1 cup rice; 1/2 onions; 1 clove garlic; 6 ancho chiles, dry; 1 leaf bay; 2 tablespoons vegetable oil; salt , to taste; water; pepper, to taste

Preparation

15 mins

50 mins

Low

In a small pot, bring water to a boil with the ancho chili until it is soft. Wash and disinfect the bundles of purslane, set aside.

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