PURSLANE PORK STEW
Purslane, known as verdolagas, tastes like a cross between spinach and cucumbers. Verdolagas are very common in Mexican kitchens, especially in pork stews. Comfort food at its best!
Provided by Yoly
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h20m
Yield 8
Number Of Ingredients 12
Steps:
- Combine pork ribs, pork shoulder, water, and salt in a Dutch oven over medium heat. Cover and cook, stirring occasionally, for 20 minutes. Uncover and increase heat to medium-high. Continue cooking and stirring constantly until all liquid has evaporated and pork has browned, 15 to 20 minutes.
- Combine onion, tomatillos, serrano peppers, and cilantro in a medium saucepan. Add enough water to cover. Bring to a boil and cook until tomatillos are tender and have changed color, 5 to 7 minutes. Transfer vegetable mixture to a blender; add garlic and and blend carefully until sauce is smooth.
- Pour sauce into the Dutch oven, season stew with salt and pepper, and simmer for 1 hour. Add purslane and simmer until pork is tender and purslane is soft, about 20 minutes more.
Nutrition Facts : Calories 289 calories, Carbohydrate 5.3 g, Cholesterol 82.4 mg, Fat 19.6 g, Fiber 1.1 g, Protein 22.1 g, SaturatedFat 7.1 g, Sodium 236.6 mg, Sugar 2.3 g
MEXICAN PORK WITH PURSLANE
I typically use shoulder meat from a wild hog for this recipe, but regular pork shoulder or ribs are all common in Mexico. Most of the ingredients here are easy to find, but I'll offer some substitutions below.
Provided by Hank Shaw
Categories Main Course
Time 3h30m
Number Of Ingredients 19
Steps:
- Cover the pork shoulder with water in a large, lidded pot like a Dutch oven. Bring to a boil, then drop to a simmer. Skim off any scum or froth that develops. Add the remaining braise ingredients, cover the pot, turn the heat to low and simmer gently until the pork is tender -- anywhere from 90 minutes for some store bought pork to 3 hours for an old wild hog.
- Meanwhile, get a comal, griddle or cast iron pan hot and sear the onion, cut side of the tomatoes and garlic until well blackened. While this is happening, rehydrate the chiles with hot water after you have seeded and stemmed them.
- When the vegetables are well charred, discard the garlic peels and put everything in the blender, along with the chiles -- discard the chile water. Add the tomatillos and a pinch of salt and puree. If you want to, push the salsa through a fine mesh sieve into a bowl to remove any bits of skin and seed, which are undigestible.
- Heat the lard in a sauté pan and pour the salsa in. It will spit and sputter. Stir this constantly until the lard is incorporated, then turn the heat to low and cover the pot.
- When the pork is tender, strain the broth and reserve. Slice the pork across the grain here and there so you don't have long, stringy pieces. Wipe out the pot, then return the pork, strained broth to it, adding the salsa and the purslane. Simmer this for about 10 to 20 minutes, adding salt to taste.
- Serve with the crema alongside, with some hot sauce, and tortillas.
Nutrition Facts : Calories 306 kcal, Carbohydrate 21 g, Protein 27 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 70 mg, Sodium 187 mg, Fiber 9 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving
THE BEST PORK ENCHILADAS
Enchiladas from the Mexican state of Oaxaca are made with a red chile sauce. Ours has raisins to pull the fruit flavors from the ancho chiles and add a touch of sweetness. The pork is braised with aromatics and seasonings that turns into a deeply flavored blended sauce. Frying the tortillas a bit before rolling them gives them a durability that is important when assembling the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Rinse the red onion in cold water, breaking up the rings and removing any white membrane between the layers. Drain well. Toss the red onions, vinegar, 1 1/2 cups water, 2 teaspoons salt and the sugar in a medium bowl until the sugar and salt dissolve. Cover with plastic wrap and let sit at room temperature until ready to serve.
- Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over medium-high heat. Cook the pork, turning once, until golden brown on two sides, 4 to 5 minutes. Transfer to a plate.
- Add the yellow onions to the same pot, season with salt and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the garlic, tomato paste, cumin and oregano and cook, stirring occasionally, until the paste is brick red and the mixture is fragrant, about 1 minute. Add the ancho and pasilla chiles, bay leaves, raisins, broth and 1 tablespoon salt. Return the pork and any accumulated juices to the pot. Bring to a boil, reduce to low, cover and simmer until the pork is falling apart and easily shreds, 1 1/2 to 2 hours.
- Remove the bay leaves and discard. Transfer the pork to a medium bowl. Reserve the cooking liquid.
- Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
- Pour 1/2 cup of the chile sauce over the pork. Use a potato masher to smash the pork into the sauce; it should fall apart completely. Remove any remaining large pieces of fat and discard. Stir to combine and season with salt if necessary.
- Arrange a rack in the center of the oven and preheat to 425 degrees F.
- Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
- Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
- Spoon 1/4 cup shredded pork across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese is melted but not brown, 5 to 10 minutes. Let sit 10 minutes.
- Top the enchiladas with the pickled red onions. Serve with lime wedges for squeezing over.
PORK MEAT WITH VERDOLAGAS
This is one of my husband's favorite things to eat. I guess it reminds him of home. I have to admit that it tastes real good. Always serve with refried beans and fresh flour tortillas. My husbands sisterinlaw gave me a list of the ingredients and nothing else so I had to do everything by taste. I love cooking so I did it my way. I hope you enjoy it. You may not be able to find verdolagas but you can substitute watercress its just as good.
Provided by -._Eri-.-Kapz_.-
Categories Stew
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- 1) In a stock pot add water almost mid-way. When the water has come to a rolling boil add all the pork meat, ground cumino, seasoning salt, and black pepper to taste.
- 2) When the pork meat has turned color lower to medium heat and let simmer.
- 3) In a sauce pan fill the pot half way add the quartered onion, jalapenos, tomatillos, cilantro, and boil until the skin falls off of the tomatillos. When ready place them in the blender and liquify.
- 4) Add the sauce to the pot, make any adjustments to the seasonings at this time. Let simmer for 15 minutes and then add the verdolagas (after rinsing them) and let simmer for another 30 minutes or until meat is tender and verdolagas are soft.
- 5) Prepare the refried beans and flour tortillas. Serve hot. Enjoy!
Nutrition Facts : Calories 1904.7, Fat 80.5, SaturatedFat 25.7, Cholesterol 295.1, Sodium 2353.7, Carbohydrate 166.9, Fiber 15.8, Sugar 8.3, Protein 120
LOW-CARB MEATLOAF WITH PORK RINDS
Best low-carb meatloaf ever.
Provided by Mary Koenig
Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
- Combine beef, pork rinds, Parmesan cheese, tomato sauce, onion, egg, parsley, salt, pepper, and garlic powder in a bowl and shape into a loaf. Transfer to the prepared pan.
- Bake in the preheated oven until browned and no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 469.6 calories, Carbohydrate 2.1 g, Cholesterol 161.9 mg, Fat 32.7 g, Fiber 0.4 g, Protein 44.7 g, SaturatedFat 12.2 g, Sodium 715.2 mg, Sugar 1 g
VERDOLAGA CON QUESO
Purslane/verdolagas is an invasive weed in many gardens. It's saving grace is that the best way to control it is to eat it. This vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries, having similar taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. Purslane should be thoroughly washed and drained before using. Recipe courtesy of Texas A & M
Provided by Molly53
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Collect tender purslane, including the stems, and carefully rinse to remove any sand or soil.
- Gently boil for about two minutes or until tender.
- Drain the water and chop the purslane into smaller pieces.
- Return the purslane to the frying pan and shred the jack cheese over it.
- Keep the purslane in the pan just until the cheese melts, taking care not to over-melt the cheese.
Nutrition Facts : Calories 105.4, Fat 8.6, SaturatedFat 5.4, Cholesterol 25.1, Sodium 151.4, Carbohydrate 0.2, Sugar 0.1, Protein 6.9
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