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This stew-like Carne de Puerco recipe from Chef Diana López del Rio of Mexico City’s acclaimed Mux Restaurante features the chile chicuarote — a chile Mexican president Claudia Sheinbaum recently called a "national treasure."
Recipe by Diana López del Rio, Mux, Mexico City*
Makes 6 servings
The Pork
1 kilo verdolagas (purslane), washed
Oil, as needed for frying
Salsa Verde (recipe below)
1 kilo pork shoulder
1 kilo pork ribs
Potatoes cut into medium sized pieces
50 mg epazote
Avocado tacos, for accompaniment
In a cazuela, fry the meat in the oil, then add the salsa verde and season with more salt, if desired. Add the potatoes, verdolagas and epazote. When it boils, lower the flame so everything cooks evenly. Adjust the seasoning, as needed. When the potatoes are ready and the meat falls apart, the dish is ready to serve. Accompany with avocado tacos.
The Salsa Verde
750 grams tomatillos
50 mg cilantro
2 cloves garlic
30 mg chile chicuarote
½ onion
Water, as needed
Blend the tomatillos, cilantro, garlic, chile, onion with water. Add salt, to taste.
*The recipe is an adaptation of a recipe from Micaela Ramos Gonzalez, the grandmother of Ernesto Garcia Zeferino, the fifth generation of his family to grow the chile chicuarote.