Go Back
+ servings
Pork with purslane recipe
Print Add to Collection

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.
Course Pork, Salsas
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 - 8

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.