Purslane With Pork Recipes

PORK STEW WITH PURSLANE

Steps:

• Season the meat with salt and place in a medium-size saucepan or skillet, then cover with water and add the bay leaf. Turn the heat to medium-high, and once the water starts boiling, reduce the heat to medium-low and keep cooking until all the liquid has reduced (about 15 minutes).
• While the meat is cooking, roast the tomatoes, jalapeño pepper, and garlic clove on a hot griddle. Make sure you remove the garlic clove promptly (since it will get roasted quickland peel it. Turn over the tomatoes and pepper, in order to roast them on all sides.
• Remove the tomatoes and jalapeño pepper from the griddle, and place them in your blender along with the garlic clove. Process until you have a sauce. You do not need to add water to this sauce, as the purslane is almost 90% water, and it will release a lot of liquid when you add it in step Once you're done blending, set the sauce aside.
• Add 2 tbsp. of oil to the skillet with the meat (all the liquid should be reduced by noand continue cooking. Stir the meat to allow an even browning. Once the meat has browned, stir in the chopped onion and cook for 2 more minutes until it is transparent.
• Pour the blended sauce into the skillet, and add the purslane, cilantro, and epazote as well. Season with salt and pepper and continue to simmer gently until the meat is very tender about 10-15 minutes. To serve, spoon the pork and purslane stew onto a plate. You can add rice to make it a whole meal. Enjoy!
• I hope you enjoy this recipe for Pork Stew with Purslane!

PURSLANE PORK STEW

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.

MEXICAN PORK WITH PURSLANE

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.

PORK AND PURSLANE IN SPICY GREEN SALSA

Steps:

• Cook ribs in half the dressing in large deep skillet or Dutch oven on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from skillet; cover to keep warm.
• Combine remaining dressing and cubed pork in skillet; cook and stir 4 min. or until pork is evenly browned on both sides. Remove pork from skillet; cover to keep warm. Stir in onions; cook and stir 5 min. Add ribs, pork loin, salsa and water; cover. Simmer on medium-low 1 hour.
• Add purslane and ham; cook, covered, 15 min. or until rib meat is tender.

PURSLANE WITH PORK

Steps:

• Heat the oil in a medium nonstick skillet and cook the onion until it begins to brown, about 4 minutes. Add the pork, garlic, epazote, oregano, salt, pepper, and water. Bring to a boil then reduce the heat to low, cover, and simmer until the pork is tender, about 20 minutes. Add the purslane and jalapeño chile. Simmer, covered, until tender, 10 to 12 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

VERDOLAGAS CON COSTILLITAS DE PUERCO-PORK AND PURSLANE SOUP

Steps:

• In a skillet heat oil over medium;when hot add chiles and saute quickly,removing after thirty seconds,turning the chiles so they toast evenly.Add to a bowl with hot water and vinegar,cover and soak 1 hour.
• Meanwhile,place all remaining ingredients,except purslane into a pot,cover with about 6 cups of water and bring to a boil.Cover and let simmer for 45 minutes.
• Place chiles and 1 cup of the water they were soaked in into a blender and puree until smooth.Add to the soup.(original recipe says this will make 1 1/2 cups of chile paste and to only use 1 cup of it)Cover and continue simmering about 10 minutes.
• Uncover and bring soup back to a boil before adding the purslane.Cover and simmer 10 more minutes.Serve with hot corn or flour tortillas.

PURSLANE WITH PORK

Steps:

• Heat the oil in a medium nonstick skillet and cook the onion until it begins to brown, about 4 minutes. Add the pork, garlic, epazote, oregano, salt, pepper, and water. Bring to a boil then reduce the heat to low, cover, and simmer until the pork is tender, about 20 minutes. Add the purslane and jalapeño chile. Simmer, covered, until tender, 10 to 12 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.