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pork stew with purslane - 3
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PORK STEW WITH PURSLANE

This Pork Stew with Purslane is a delicious way to introduce your family to this nutritious succulent plant! Purslane is loaded with lots of minerals, nutrients and Omega 3’s!
Course Pork
Cuisine Mexican
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 244kcal

Ingredients

  • 1 lb. pork shoulder or butt meat
  • ½ cup of water
  • 2 tbsp. vegetable oil
  • 1 Bay leaf
  • 13 oz. tomatoes
  • 1 garlic clove
  • 1 jalapeño pepper
  • ½ cup white onion chopped
  • 6 oz. Purslane about 2 cups
  • Salt & pepper to taste
  • 1 sprig of cilantro
  • 2 Epazote leaves optional

Instructions

  • 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!

Notes

* If you don’t find Epazote leaves, just add an extra spring of cilantro.
** You can use other cuts of pork meat, but keep in mind that the cooking times will vary depending on the cut.

Nutrition

Calories: 244kcal | Carbohydrates: 7g | Protein: 28g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 102mg | Potassium: 913mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4795IU | Vitamin C: 30.4mg | Calcium: 64mg | Iron: 2.4mg