Pork Chops with Purslane in Tomatillo Sauce

3.5 from 2 votes

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Pork Chops with Purslane

If you grew up in a tropical climate, and when my mom used to make Pork Chops with purslane, purslane was not something you went to the market to buy. It was something that your mom sent you to look for around the neighborhood, whether at a neighbor’s house or on the side of the road.

It used to be the same way with Nopales, also. For example, my Mom would ask some of my siblings or me to go to a neighbor’s house, if she was growing purslane, and kindly ask for some.

You would arrive at her house and say something like:
“Good Morning Sra. Lupita, my Mom wants to cook Pork chops with purslane today, and she says if you would be so kind to share some Purslane for today’s meal.” It could be purslane, nopales, lime, epazote, mint, avocados, or whatever they had planted in their patio.

At my parents’ home we had limes, so people would often come to our house asking if we could share some limes with them. Those were other times, but I’m not feeling nostalgic, I like that the convenience of modern life lets me go to the supermarket and buy them by pounds or bunches! Or go outside and cut it straight from my veggie garden.

How to cook Purslane?

If you haven’t tried Purslane before, this is your chance to do it with this mouth-watering pork chops with purslane in a tomatillo stew. This stew is one of the most common ways that you will find purslane prepared in central Mexico.

You can steam purslane, saute or added it to stews the same way you will with spinach. Or added to salads, just used the leaves and tender stems.

What does purslane taste like?

Purslane’s flavor can be compared to that of spinach. I hope you give this plat a try since it also has a lot of amazing benefits like a great amount of Omega 3 Fatty acids.

Pork Chops with Purslane in Tomatillo Sauce

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• Season pork chops with salt and pepper. Heat a large Dutch oven over medium heat. Add the vegetable oil. Once the oil is hot, add the pork chops and brown well on both sides. This step will take about 15 minutes. Turn the pork at least once during the cooking time. (Please check the ingredients list below)
• While the pork chops are browning, combine husked tomatillos and pepper in a saucepan covered with water. Bring to simmer over medium heat and cook until tomatillos are soft, about 10 minutes. Remove from heat.
• Place chopped onion, garlic, cooked tomatillo, and Serrano peppers in a blender or food processor and puree until smooth. Add a little of the tomatillo-cooking water to the blender if needed.

• Once your pork chops are well browned, add the tomatillo sauce. Add the chopped purslane, cumin and salt. If you wish, you can mix in other veggies like I did here, by adding diced zucchini. It’s a great combination. Keep simmering on low heat for about 20 more minutes, until the pork chop meat is tender.

UPDATE: May  23th, 2018

INSTANT POT Pork Chops with Purslane

• Place the pork chops in the instant Pot with 1/2 cup of water and  1 Tablespoons of vegetable oil. Cook for 15 minutes.
• Place the salsa ingredients in your blender and process until they have a chunky texture. Ass the salsa to the Instant Pot and cook for 5 more minutes.
• Release the pressure valve to open the pot and stir in the purslane. Place back the lid and cover. Just let the steam of the already cooked meat cook the about 6-8 minutes. Season with salt and pepper. Enjoy!

PORK CHOPS WITH PURSLANE IN TOMATILLO SAUCE

If you haven’t tried Purslane before, this is your chance to do it with this mouth-watering pork-tomatillo stew. This stew is one of the most common ways that you will find purslane prepared in central Mexico. Pork Chops with Purslane in Tomatillo Sauce.

3.5 from 2 votes

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Course: Pork, Salsas

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6 - 8

Author: Mely Martínez - Mexico in my Kitchen

Ingredients

• 2 Lbs Pork chops 3/4 in. thick
• salt and pepper
• 2 Tbsp vegetable oil
• 2 bunches of purslane cleaned and thick stems removed (About 3 cups)
• 1 1/2 Lb Tomatillos
• 4 Serrano peppers*
• 2 garlic cloves
• Water to cook tomatillos and Serrano peppers
• 2/3 cup of white onion chopped.
• 1/4 tsp. cumin ground
• salt to taste

Instructions

• Season pork chops with salt and pepper. Heat a large Dutch oven over medium heat. Add the vegetable oil. Once the oil is hot, add the pork chops and brown well on both sides. This step will take about 15 minutes. Turn the pork at least once during the cooking time.
• While the pork chops are browning, combine husked tomatillos and pepper in a saucepan covered with water. Bring to simmer over medium heat and cook until tomatillos are soft, about 10 minutes. Remove from heat.
• Place chopped onion, garlic, cooked tomatillo, and Serrano peppers in a blender or food processor and puree until smooth. Add a little of the tomatillo-cooking water to the blender if needed.
• Once your pork chops are well browned, add the tomatillo sauce. Add the chopped purslane, cumin and salt. If you wish, you can mix in other veggies like I did here, by adding diced zucchini. It’s a great combination. Keep simmering on low heat for about 20 more minutes, until the pork chop meat is tender.

Serve with Mexican white rice (or pinto beans, as we do at home), along with lots of warm corn tortillas to dip into the sauce.

Notes

* you can substitute the Serrano peppers using 2 jalapeno peppers

** This dish Pork Chops with Purslane in green sauce is so versatile that you can also add zucchini, chayotes, nopales or other green vegetables.

There is another version for Pork chops with a red tomato sauce. Just use tomatoes instead of tomatillos.

Tried this recipe?Mention @Mexicoinmykitchen or tag #Mexicoinmykitchen!

Enjoy your Pork Chops with Purslane in Salsa Verde!

Provecho!
Mely,

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