Purslane Pork Stew Recipe

Name: Purslane Pork Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds pork ribs, cut into 2-inch sections; 1 pound boneless pork shoulder, cut into 1-inch cubes; 1/2 cup water; 1/2 teaspoon salt; 1 onion, quartered; 6 tomatillos, husked and quartered; 2 serrano chile peppers; 1/4 cup chopped fresh cilantro; water to cover; 4 cloves garlic, peeled; salt and ground black pepper to taste; 3 bunches purslane

Servings: persons

2 pounds pork ribs, cut into 2-inch sections
1 pound boneless pork shoulder, cut into 1-inch cubes
1/2 cup water
1/2 teaspoon salt
1 onion, quartered
6 tomatillos, husked and quartered
2 serrano chile peppers
1/4 cup chopped fresh cilantro
water to cover
4 cloves garlic, peeled
salt and ground black pepper to taste
3 bunches purslane

1
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.
2
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.
3
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.

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds pork ribs, cut into 2-inch sections, 1 pound boneless pork shoulder, cut into 1-inch cubes, 1/2 cup water, 1/2 teaspoon salt, and more.

Yes, Purslane Pork Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Purslane Pork Stew

How did you like this recipe?

Frequently Asked Questions