Pork Chipotle Stew With Verdolaga

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2 1/2 pounds boneless country-style pork spareribs

1 teaspoon sea salt

3 garlic cloves, minced

1 teaspoon freshly ground pepper + pepper to taste

2 tablespoons olive oil

5 cups water

2 bay leaves

1 tablespoon pureed chipotle en adobo (more if desired)

1/4 pound chorizo or other spicy sausage, cooked and crumbled

1 teaspoon dried oregano

6 new potatoes, quartered

2 cups verdolaga (purslane) leaves and tender stems (8-10 ounces)

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