Purslane Pork Stew

Purslane Pork Stew

Purslane, known as verdolagas in Mexican cooking, is a nutritious leafy vegetable that amps up this comforting pork stew with tomatillos, cilantro, and serrano peppers.

Preparation Time
15 mins
Cooking Time
2 hr 5 mins
Total Time
2 hr 20 mins
Calories
289 Calories

Recipe Instructions

Step 1
Combine pork ribs, pork shoulder, water, and salt in a Dutch oven over medium heat. Cover and cook, stirring occasionally, for 20 minutes. Uncover and increase heat to medium-high. Continue cooking and stirring constantly until all liquid has evaporated and pork has browned, 15 to 20 minutes.
Step 2
Combine onion, tomatillos, serrano peppers, and cilantro in a medium saucepan. Add enough water to cover. Bring to a boil and cook until tomatillos are tender and have changed color, 5 to 7 minutes. Transfer vegetable mixture to a blender; add garlic and and blend carefully until sauce is smooth.
Step 3
Pour sauce into the Dutch oven, season stew with salt and pepper, and simmer for 1 hour. Add purslane and simmer until pork is tender and purslane is soft, about 20 minutes more.
Purslane Pork Stew

Ingredients

  • water to cover
  • salt and ground black pepper to taste
  • 1 onion, quartered
  • 4 cloves garlic, peeled
  • 2 serrano chile peppers
  • 2 pounds pork ribs, cut into 2-inch sections
  • 1 pound boneless pork shoulder, cut into 1-inch cubes
  • 6 tomatillos, husked and quartered
  • 3 bunches purslane
  • 0.5 teaspoon salt
  • 0.25 cup chopped fresh cilantro
  • 0.5 cup water

Categories

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