Prepare the ingredients. In a large pot, heat the oil over medium heat and brown the pork on all sides. In a separate pot, cook the tomatillos, tomatoes, chiles, and half of the garlic with a little water.

Clean the purslane by removing the roots, thick stems, and any damaged leaves. Soak in salted water and shake to remove all the dirt. In the pot with the pork, add a piece of onion, the remaining garlic, salt to taste, and enough water to cover the meat. Cover and cook.

When the tomato skins start to split, turn off the heat and let them cool. When the pork looks cooked, uncover and continue cooking uncovered until all the water evaporates and the meat is browned.

While the pork is browning, blend all the cooked vegetables with the rest of the onion and a few sprigs of purslane to give the salsa some body.

Add the salsa to the pot along with the purslane, cover, and cook until the purslane is tender, about 15 to 20 minutes. It may look like a lot at first, but it will cook down quite a bit. Stir, check the seasoning, and add the cumin. I only use 1/4 teaspoon because I don’t like the flavor to be too strong. If the sauce is too thin, let it simmer until it thickens.

Serve with rice or beans and warm tortillas.