Ingredients:

For the Pork and Sauce:

1 lb pork ribs or pork shoulder, cut into bite-sized pieces

1 tbsp vegetable oil

1/2 onion, finely chopped

2 garlic cloves, minced

4–6 dried guajillo or ancho chiles (seeded and deveined)

2 roma tomatoes, chopped

2 cups water

Salt and pepper to taste

For the Verdolagas (Purslane):

1 bunch verdolagas (purslane), cleaned and roughly chopped

1/4 tsp cumin powder

Salt to taste