Purslane Caldo

Purslane Caldo

A vivid, herb-scented Mexican broth that arrives at the table steaming and brick-red, loaded with silky mushroom strips and bright green purslane. The chile de árbol brings a clean, lingering heat that the epazote cuts through with its wild, citrusy sharpness. Deeply comforting yet light enough for a weeknight supper, it pairs beautifully with warm corn tortillas.

Ingredients
[ ] 300 g button mushrooms (or a mixed variety such as chestnut and oyster), wiped clean and sliced into strips
[ ] 150 g fresh purslane leaves (verdolagas), thick stems removed, rinsed well
[ ] 1 litre good-quality vegetable stock
[ ] 200 ml tomato passata
[ ] 1 medium white onion, finely diced
[ ] 3 garlic cloves, minced
[ ] 2 celery sticks, sliced on the diagonal
[ ] 1 leek, white and pale-green parts only, sliced into rounds and well rinsed
[ ] 3–4 dried chiles de árbol, sliced into rings (deseed for a milder heat)
[ ] 6 fresh epazote sprigs (or 1 tsp dried epazote)
[ ] 1 pinch of ground clove
[ ] 2 tbsp neutral oil (such as sunflower)
[ ] Sea salt and freshly ground black pepper, to taste
[ ] 1 lime, cut into wedges, to serve
[ ] 1 pinch of nutritional yeast per bowl (optional, to serve)

Instructions
[ ] 1. Warm 2 tbsp neutral oil in a large saucepan over a medium heat. Add the finely diced white onion, sliced celery, and leek rounds and cook, stirring occasionally, for 4–5 minutes until softened and just beginning to colour.
[ ] 2. Add the minced garlic and chile de árbol rings and cook for a further 1 minute until fragrant, taking care not to burn the garlic.
[ ] 3. Pour in 200 ml tomato passata and stir well to combine with the aromatics. Cook for 2–3 minutes, stirring occasionally, until the passata deepens slightly in colour.
[ ] 4. Add the mushroom strips and toss to coat in the tomato base. Cook for 3 minutes until they begin to release their juices.
[ ] 5. Pour in 1 litre vegetable stock, add the 6 fresh epazote sprigs (or 1 tsp dried epazote) and the pinch of ground clove, and season generously with sea salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 8–10 minutes to let the flavours meld.
[ ] 6. Remove from the heat and fold in the 150 g purslane leaves. Stir gently — residual heat will wilt them in 1–2 minutes while keeping their colour and texture vibrant.
[ ] 7. Taste and adjust the seasoning.
[ ] 8. Ladle into warmed bowls and serve immediately with lime wedges on the side. Finish each bowl with a small pinch of nutritional yeast if desired.

https://www.cuisinesavvy.com/recipe/purslane-caldo