Rebocado Pork Neck and Purslane Stew

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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