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Pork Stew with Purslane

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PREP TIME
15 min
COOKING TIME
125 min
TOTAL TIME
140 min
SERVINGS
8 servings
Dinner Mexican
Pork Stew with Purslane
Ingredients
  • 2 pounds pork ribs, cut into 2-inch sections
  • 1 pound boneless pork shoulder, cut into 1-inch cubes
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 onion, quartered
  • 6 tomatillos, husked and quartered
  • 2 serrano chile peppers
  • 1/4 cup chopped fresh cilantro
  • water to cover
  • 4 cloves garlic, peeled
  • salt and ground black pepper to taste
  • 3 bunches purslane
Instructions
1
Combine pork ribs and pork shoulder in a large Dutch oven over medium heat, adding water and salt to the pot. Bring the mixture to a simmer and cook, stirring occasionally, for 20 minutes. Remove the lid and increase heat to medium-high, continuing to cook and stir constantly until all liquid has evaporated and the pork has developed a rich brown color, approximately 15-20 minutes.
2
Next, prepare the vegetable mixture in a separate saucepan. Combine chopped onion, tomatillos, serrano peppers, and cilantro in the saucepan, adding just enough water to cover the ingredients. Bring the mixture to a rolling boil and cook until the tomatillos have become tender and have undergone a noticeable color change, taking around 5-7 minutes.
3
Carefully transfer the vegetable mixture to a blender and add minced garlic. Blend the mixture until it is smooth and well combined, taking care not to over-process.
4
Now, pour the blended sauce into the Dutch oven with the pork. Add a pinch of salt and pepper to season the stew, then let it simmer over medium heat for 1 hour. Add fresh purslane leaves to the pot and continue to simmer until the pork is tender and the purslane has become soft, approximately 20 minutes more.