Name: Purslane Pork Stew
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Pork ribs, cut into 2-inch sections - 2 pounds; Boneless pork shoulder, cut into 1-inch cubes - 1 pound; Water - ½ cup; Salt - ½ teaspoon; Onion, quartered - 1; Tomatillos, husked and quartered - 6; Serrano chile peppers - 2; Chopped fresh cilantro - ¼ cup; Water to cover - ¼ cup; Garlic, peeled - 4 cloves; Salt and ground black pepper to taste - 4 cloves; Purslane - 3 bunches

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Purslane Pork Stew

1. Pork ribs, cut into 2-inch sections - 2 pounds

2. Boneless pork shoulder, cut into 1-inch cubes - 1 pound

3. Water - ½ cup

4. Salt - ½ teaspoon

5. Onion, quartered - 1

6. Tomatillos, husked and quartered - 6

7. Serrano chile peppers - 2

8. Chopped fresh cilantro - ¼ cup

9. Water to cover - ¼ cup

10. Garlic, peeled - 4 cloves

11. Salt and ground black pepper to taste - 4 cloves

12. Purslane - 3 bunches

How to cook deliciously - Purslane Pork Stew

1. Stage

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.

2. Stage

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.

3. Stage

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.