Verdolagas Con Costillitas De Puerco-Pork And Purslane Soup

• 1 teaspoon olive oil
• 6 guajillo chilies, seeded, deveined and stemmed or 4 california chiles and 2 guajillo chilies, prepared the same way
• 2 cups hot water
• 1 teaspoon white wine vinegar (or other mild white vinegar)
• 1 lb meaty pork neck bones
• 1 1/2 lbs country spareribs, cut into large chunks
• 2 -4 garlic cloves, crushed
• 1 medium onion, halved
• salt, to taste
• 8 -10 ounces purslane, washed well, drained, and cut into 5 inch lengths

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.

olive oil, guajillo chilies, water, white wine vinegar, pork neck, country spareribs, onion, salt, purslane

Taken from www.food.com/recipe/verdolagas-con-costillitas-de-puerco-pork-and-purslane-soup-460552 (may not work)