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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
guajillo chilies	6		seeded deveined stemmed	403.4676	0.0	89.7602	2.2667
hot water	2	cups		0.0	0.0	0.0	0.0
white wine vinegar	1	teaspoon		403.4676	0.0	89.7602	2.2667
pork neck	1	lb	bone	403.4676	0.0	89.7602	2.2667
sparerib	1 1/2	lb	cut	1883.6043	0.0	105.1962	159.1204
garlic clove	2 -4		crushed	403.4676	0.0	89.7602	2.2667
onion	1	halved		-	-	-	-
salt				-	-	-	-
purslane	8 -10	inch	washed drained cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.