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Purslane Pork Stew
Purslane Pork Stew
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Prep Time:
15 minutes
Cook Time:
125 minutes
Total Time:
140 minutes
Mexican-inspired pork stew with verdolagas (purslane), tomatillos, cilantro, and serrano peppers for a flavorful and nutritious twist.
Ingredients:
  • 2 pounds pork ribs, cut into 2-inch sections
  • 1 pound boneless pork shoulder, cut into 1-inch cubes
  • 0.5 cup water
  • 0.5 teaspoon salt
  • 1 onion, quartered
  • 6 tomatillos, husked and quartered
  • 2 serrano chile peppers
  • 0.25 cup chopped fresh cilantro
  • water to cover
  • 4 cloves garlic, peeled
  • 3 bunches purslane
Instructions:
  • In a Dutch oven over medium heat, mix pork ribs, pork shoulder, water, and salt. Cover and cook for 20 minutes, stirring occasionally. Uncover, raise heat to medium-high, and cook and stir until all liquid evaporates and pork browns, about 15-20 minutes.
  • In a saucepan, blend onion, tomatillos, serrano peppers, and cilantro, covering with water. Boil until tomatillos are tender and change color, about 5 to 7 minutes. Transfer to a blender, add garlic, and blend until smooth.
  • Add the sauce to the Dutch oven, season the stew with salt and pepper, and simmer for 1 hour. Stir in the purslane and continue to simmer until the pork is tender and the purslane is soft, around 20 minutes more.

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