Purslane Pork Stew

norma torres
A taste of this classic and drool-worthy purslane pork stew will take you back to simpler times! Let’s go down memory lane and prepare this mouthwatering meal with the most traditional ingredients ever like, garlic, tomatillo, onion, pork ribs, pork chump, and purslane. It’s time to bring this culinary delight home!
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Ingredients
6
Portions
  • 500 grams pork ribs
  • 500 grams pork chump
  • 5 garlic, peeled  
  • 1/2 onions
  • salt
  • 1 kilo tomatillo, for the green sauce 
  • 5 serrano chiles, for the green sauce 
  • 1 clove garlic, for the green sauce 
  • 1/4 onions, for the green sauce 
  • 1 teaspoon cumin, for the green sauce 
  • 1 tablespoon fresh cilantro, for the green sauce 
  • salt and pepper
  • 4 tablespoons vegetable oil, for frying the pork and for the green sauce 
  • 2 cups purslane
Preparation
1h 30 mins
1h 20 mins
Medium
  • In a pot, heat water. Add pork ribs, pork chump, garlic cloves, onion, and salt, and cook until tender. Drain and set aside.
  • For the green sauce: In a pot, heat water and bring to a boil. Add tomatillos, salt, and serrano chiles and cook for 15 minutes.
  • In a blender, combine chiles, garlic clove, onion, cumin, and cilantro and blend until smooth.
  • In a pot, heat 1 tablespoon of oil over medium heat. Transfer green sauce to the pot and season with salt and pepper. Cook for 25 more minutes or until sauce thickens.
  • In a pot, heat remaining oil and fry pork ribs and pork chump. Pour green sauce into the pot and add purslane. Cook for 15 minutes or until purslane releases its juice and reduces a bit.
  • Serve purslane pork stew with tortillas, frijoles de la olla, and white rice on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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