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Mexican Soup with Verdolagas (Purslane)

4 cups chicken stock
2 cloves garlic, minced
1 cup good-flavored tomato sauce
1 cup shredded chicken meat
1 cup cooked white or brown rice
1 cup purslane leaves
4 chipotle chiles in adobo sauce (canned - in Mexican section of grocery store)
a little cilantro, minced
a little strong-flavored white cheese, crumbled - Mexican cheese is good, or         romano, or farmer cheese, or even sour cream
lime wedges
Heat stock, garlic, tomato sauce, chicken meat, rice and purslane together in large saucepan.  Season with salt and pepper.  Simmer until purslane is not crunchy and flavors meld. Make sure soup is salty enough.
Put one chipotle chile at the bottom of each soup bowl, with a little of the sauce if you like it spicy.  Ladle soup on top of chile.  Sprinkle minced cilantro and some cheese on top of each bowl and serve with lime wedges to juice over the top.

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