Chilayo (Pork Dish) from Colima
6 Serves
1 Hour
México en tu mesa (Sagarpa)


1 kg espinazo de cerdo (pork ribs), cut in pieces
2 liters water
½ white onion, cut in large pieces
2 cloves garlic, peeled
1 fresh bay leaf
2 sprigs fresh thyme
2 sprigs fresh marjoram
3 pasilla chiles, grilled, split open, soaked, stemmed, and seeded
½ kg tomatillos (Mexican green tomatoes), husked, boiled
¼ teaspoon cumin seeds
1 kg clean verdolagas (purslane) (only small, tender parts)
Salt to taste
Corn tortillas
Heat a pan over medium heat and brown the meat. Add the water, onion, garlic, herbs, and salt. Boil until the meat is tender and firm, without falling off the bone.
Skim off the foam from the surface repeatedly as it cooks. Remove the meat, strain the liquid, and set both aside.
Purée the chiles with the tomatillos, cumin seeds, and some of the liquid from cooking the meat. Strain. Heat the salsa in a pan over low heat. When it comes to the boil, add the meat, cover, and keep it on the stove for 5 more minutes.
Add more liquid, if necessary, until you have a thin salsa.
Heat the meat again over a medium heat and when it comes to the boil, add the purslane. Allow it to come to a boil again, adjust the seasoning and serve immediately.
Serve with hot corn tortillas.