Authentic home cooking from Mexico, with US measurements. 
Pork with Purslane
This dish reminds me of my mom—she used to make it for us. Those were unforgettable times; the flavor and aroma take me back to my youth.
Pork with Purslane
This dish reminds me of my mom—she used to make it for us. Those were unforgettable times; the flavor and aroma take me back to my youth.
Open in Cookpad AppSteps
- 1
Cut the pork into cubes and sear in a pot with a little oil. Once browned, add 1 cup of water, salt or bouillon, and black pepper. Cook until the pork is fully cooked through.
- 2
Trim the purslane by removing long stems and any wilted leaves. Rinse thoroughly under running water until very clean.
- 3
Blend the six tomatoes, 1/2 onion, 2 peppers, 3 garlic cloves, and salt or bouillon to taste until the sauce is very smooth. Adjust the amount of peppers to your preferred spice level.
- 4
When the pork is almost cooked, add the sauce, check the seasoning, and cook until fully done. Add the purslane and cook until tender, mixing with the pork.
- 5
Purslane, quintoniles, and other wild greens shrink a lot when cooked, so buy a generous amount.
- 6
Serve with white rice or refried beans as a side.
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