Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
Rebocado Pork Neck and Purslane Stew
Details
- Servings: 8
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mexican
Ingredients
- 2 tbsp. kosher salt, plus more to taste
- 1⁄2 tsp. cumin seeds
- 14 dried New Mexico chiles, stemmed
- 1 whole clove
- 1 bay leaf
- 1⁄2 stick cinnamon
- 2 lb. pork neck, cut into ¾″-thick slices by butcher
- 3 lb. purslane leaves and small stems
- Warm flour tortillas, for serving
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