PURSLANE PORK STEW
Purslane, known as verdolagas, tastes like a cross between spinach and cucumbers. Verdolagas are very common in Mexican kitchens, especially in pork stews. Comfort food at its best!
Provided by Yoly
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h20m
Yield 8
Number Of Ingredients 12
Steps:
- Combine pork ribs, pork shoulder, water, and salt in a Dutch oven over medium heat. Cover and cook, stirring occasionally, for 20 minutes. Uncover and increase heat to medium-high. Continue cooking and stirring constantly until all liquid has evaporated and pork has browned, 15 to 20 minutes.
- Combine onion, tomatillos, serrano peppers, and cilantro in a medium saucepan. Add enough water to cover. Bring to a boil and cook until tomatillos are tender and have changed color, 5 to 7 minutes. Transfer vegetable mixture to a blender; add garlic and and blend carefully until sauce is smooth.
- Pour sauce into the Dutch oven, season stew with salt and pepper, and simmer for 1 hour. Add purslane and simmer until pork is tender and purslane is soft, about 20 minutes more.
Nutrition Facts : Calories 289 calories, Carbohydrate 5.3 g, Cholesterol 82.4 mg, Fat 19.6 g, Fiber 1.1 g, Protein 22.1 g, SaturatedFat 7.1 g, Sodium 236.6 mg, Sugar 2.3 g
PORK AND PURSLANE IN SPICY GREEN SALSA
Got some pork fans in the house? They're sure to go for this zesty, tomatillo salsa recipe. (It's made with pork rib tips and chopped ham.)
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Cook ribs in half the dressing in large deep skillet or Dutch oven on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from skillet; cover to keep warm.
- Combine remaining dressing and cubed pork in skillet; cook and stir 4 min. or until pork is evenly browned on both sides. Remove pork from skillet; cover to keep warm. Stir in onions; cook and stir 5 min. Add ribs, pork loin, salsa and water; cover. Simmer on medium-low 1 hour.
- Add purslane and ham; cook, covered, 15 min. or until rib meat is tender.
Nutrition Facts : Calories 360, Fat 20 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 105 mg, Sodium 1110 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 3 g, Protein 32 g
PURSLANE WITH PORK
Number Of Ingredients 11
Steps:
- Heat the oil in a medium nonstick skillet and cook the onion until it begins to brown, about 4 minutes. Add the pork, garlic, epazote, oregano, salt, pepper, and water. Bring to a boil then reduce the heat to low, cover, and simmer until the pork is tender, about 20 minutes. Add the purslane and jalapeño chile. Simmer, covered, until tender, 10 to 12 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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- Steamed Purslane. If this is your first time trying purslane, I suggest starting with an easy recipe like steamed purslane. It lets you get a sense of the taste, which is close to spinach and takes little to no effort to whip up.
- Tomato, Cucumber, and Purslane Salad. It doesn’t get any more garden-fresh than this salad. In Mexico, purslane is a common plant known as verdolaga. It’s used in an array of dishes, including this refreshing Mexican salad.
- Sicilian Purslane Salad. Purslane isn’t only a Mexican ingredient; it’s an Italian one too. And this is how they toss the Sicilian way. It’s a wild, rustic salad with a bed of purslane spruced up with cherry tomatoes, capers, oil, and vinegar.
- Purslane Chimichurri. Get creative with your sauces and try something different like this purslane chimichurri. Purslane adds a lemony, peppery flavor to this bright steakhouse favorite.
- Sautéed Purslane. Need an easy veggie side dish full of nutrients? Purslane is where it’s at! Give it a quick sauté with garlic and a splash of soy sauce until the leaves and stems are fork-tender.
- Purslane Dip. Purslane is often compared to spinach and watercress. So you know what that means? You can use it as a substitute in all the best spinach appetizers!
- Pickled Purslane. Don’t let all that purslane you picked go to waste! Instead, eat what you can and pickle the rest. Pickling is such a fun way to preserve food, especially when using not-so-typical ingredients.
- Corn Salad with Purslane. All of these purslane recipes have me thinking about this refreshing Mexican salad. It’s rife with summer flavors like tomatoes, corn, and cucumber, and you’ll use just enough purslane to enhance the taste without drowning everything out.
- Pork Chops with Purslane. This is how you turn pork chops and purslane into a comforting homestyle Mexican dish. The juicy pork chops get doused in tomatillo sauce, then simmered with purslane.
- Purslane Pockets (Lebanese Bakleh) You can even turn purslane into an incredible Lebanese hand pie. Bakleh is Arabic for purslane, which is the star of these flaky pockets.
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