Purslane With Pork Food

PURSLANE PORK STEW

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.

PORK AND PURSLANE IN SPICY GREEN SALSA

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.

PURSLANE WITH PORK

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.