Purslane with Pork
Verdolagas con CerdoPurslane is a common wild plant called verdolagas that's eaten all over Mexico and is occasionally becoming available in farmer's markets in this country. The plant has small round fleshy leaves, somewhat like succulents, and a slightly tart taste. Purslane is often cooked with bits of braised pork, and it's a wonderful combination. Serve with white rice and Tomato and Red Onion Salad.If epazote is not available, substitute fresh cilantro, even though the taste will be different.
Ingrediënten
Makes 4 servings
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- ¾ pound boneless country-style pork ribs cut in 1⁄2-inch pieces
- 2 medium garlic cloves chopped
- 2 teaspoons fresh chopped fresh epazote or 1 tablespoon dried epazote
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
- 1 cup water
- 3 cups 12 ounces purslane, thick stems removed
- 1 jalapeño chile stemmed, seeded, veins removed, and chopped
Instructies
- 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.
Notes / Tips / Wine Advice:
Serve hot.
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