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Recipe

Spine with Verdolagas

15 mins
50 mins
Low
52
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Spinazo de puerco with verdolagas and a very rich base of rice, wrapped in a red sauce, a very versatile way to include these ingredients, a strong and very tasty dish!
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Ingredients

4 portions
  • 1 kilo pig, spine
  • 2 mallets Common purslane (verdolagas)
  • 1 cup rice
  • 1/2 onions
  • 1 clove garlic
  • 6 ancho chili peppers, dry
  • 1 leave bay (laurel)
  • 2 tablespoons vegetal oil
  • salt, to taste
  • Water
  • black pepper, to taste

Preparation

In a small pot, boil the chili in the water until it is soft.
Wash and disinfect the verdolagas mallets, keep.
In a good size casserole, add the oil, finely chopped onion, garlic, sauté and add the spine, brown for 5 minutes, then lower the heat and cover.
I blew the wide chili.
Add the wide chili sauce to the spine (you can strain it if you wish), the bay leaf, the rice, the lard, add more water to cover the ingredients, season to taste, cover and sew, stirring occasionally for about 45-50 minutes or until the spine is soft and stitched.
Once the cooking is finished, remove the Laurel leaf.

PRESENTATION

Accompany with freshly cooked beans, corn tortillas, a spicy sauce.

TIPS

You can remove the seeds from the wide chili before you cook it.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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