Pork with Purslane in Green Sauce

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.

1. 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. 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. 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. 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. 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.