StewsMediumFree

Pork with Purslane in Green Sauce

Name: Pork with Purslane in Green Sauce
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Cuisine: Mexican
Ingredients: 1 Onion; 600 g Pork; 3 Serrano chillies; 500 g Tomatillos; 2 tbsp Vegetable oil; 300 g Purslane; 4 cloves Garlic

75 min (20 prep + 55 cook) Medium 4 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 12 May 2026

Pork in green sauce with fresh purslane, a traditional central Mexican stew.

About this recipe

Pork pieces cooked in green tomatillo sauce with fresh purslane. A traditional central Mexican stew, intensely flavourful with the herbal freshness of purslane.

History & Origin

Pork with purslane is one of the most representative stews of the Mexican Central Highlands, particularly from the states of Puebla, Hidalgo, State of Mexico and Mexico City. It has deeply pre-Hispanic roots, as purslane (Portulaca oleracea) was consumed by Mesoamerican peoples centuries before the Spanish arrived. Purslane is a succulent plant with small, fleshy leaves that grows wild in Mexico, especially during the rainy season from June to September. The Mexica called it "itzmiquílitl" and consumed it in broths and stews. Its flavour is slightly sour and fresh, with a texture that holds even when cooked, and it is notably rich in omega-3 fatty acids. The stew with pork came after the conquest, as pigs arrived with the Spanish. However, the combination was so natural and successful that it quickly became a classic: the fat and intense flavour of pork balance perfectly with the acidity and vegetal freshness of purslane in green tomatillo and chilli sauce.

Estimated cost

£7.00

Total cost

£1.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

32g

Protein

12g

Carbohydrates

22g

Fat

Fibre

620mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut 600g pork (rib or leg) into 4cm pieces. In a large pot, cook the meat with 1 halved onion, 2 garlic cloves, salt and enough water to cover. Bring to a boil and skim. Cook for 30 minutes until the meat is tender but not falling apart.
💡 Keep the cooking stock - you will need it for the sauce.
2
While the meat cooks, prepare the green sauce: roast 500g tomatillos, 2-3 serrano chillies, 2 garlic cloves and 1/4 onion on a griddle until slightly charred. Blend with salt and a little of the pork stock.
3
Clean 300g purslane, removing the thicker stalks, keeping only the small leaves and tender stems. Wash well and drain.
💡 Choose the most tender purslane for the best flavour and texture.
4
Drain the cooked meat. In the same pot with a little oil, fry the meat until lightly golden. Add the green sauce and fry together for 5 minutes. Add 1 cup of stock and bring to a boil.
5
Once the sauce is boiling, add the fresh purslane. Mix well and cook for 8-10 minutes over medium heat. The purslane should be tender but still bright green. Adjust salt and serve with white rice and tortillas.
💡 Do not cook the purslane for more than 10 minutes or it will lose its colour and texture.