Serving
(click to enlarge)

Pork & Purslane Stew
Mexico
- Verdolagas con Carne de Puerco
Serves:
Effort:
Sched:
DoAhead:
4 w/rice  
***
3-1/4 hrs
Yes
Tart, tasty, easy to make and healthy, this dish can be served with corn tortillas or rice. If served with tortillas, they can be torn into tiny pieces and stirred into the stew by the individual diner.



1-1/4
1
2
5
2
1
2
1
1
3
1/2
#
cl
oz
c

#
oz
cl
#
T
t
Pork (1)
Garlic
Onion
Water
Chili Arbol (2)  
Tomatillos
Onion
Garlic
Purslane (3)
Oil, pure olive
Salt
Prep   -   (2 hrs - 15 min work)
  1. Cut PORK into pieces about 1 x 3/4 x 1/2 inch, or whatever size you prefer.
  2. Cut ONION into several chunks, crush Garlic medium and put both into a pot with 5 cups Water and the Pork. Bring to a boil and simmer until pork is tender but still holds together well enough to fry (1-1/2 to 2 hrs).
While Pork Cooks   -   (30 min)
  1. Pull husks from the TOMATILLOS and place them in a second pot with the Chilis and enough Water to cover well. Bring to a boil and simmer for about 10 minutes.
  2. Fish out the Tomatillos and Chilis Transfer to a food processor along with 2 oz ONION and 1 cl GARLIC. Process to a smooth purée and set aside.
  3. Chop PURSLANE coarse, including stems. Bring Water back to a boil, stir in Purslane and simmer until stems are tender (about 4 minutes). Drain
When Pork is Done   -   (1-1/4 hrs)
  1. Remove Pork from its broth with a slotted spoon and drain well.
  2. Strain the Broth and reserve.
  3. Heat Oil in a spacious sauté pan. Stir in Pork and fry stirring until lightly browned all over. It is cooked so this will be quite quick.
  4. Stir in Tomatillo purée and fry stirring until somewhat thickened.
  5. Stir in Purslane, Salt and enough Broth to get to the stew consistency you desire. This will be quite a bit because the purslane acts as a thickener and with rice or tortillas you will want it fairly liquid. Cover and simmer until pork is starting to fall apart, another 30 to 45 minutes.
  6. Check salt to taste and serve hot with corn tortillas or rice.
NOTES:
  1. Pork:   This weight should be boneless and fairly fat free. This recipe can also be made with pork spare ribs. You will need twice the weight after removing all excess fat. Cut into lengths of between 2 and 3 inches.
  2. Chilis:   Two dried red Arbols makes this stew rather mild. Add more if you like, using your own discretion. For details see our Chili Page.
  3. Purslane:   This herb/vegetable can be found in markets serving Mexican, Greek, Turkish or Middle Eastern communities. For details see our Purslane page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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