Recipe Archives->Mexican->Pork Purslane

Pork with Purslane

Brown a chunk of pork butt in a dutch oven.

Broil tomatillos (equal weight to pork) and serranos until they
have black spots.  Put the tomatillos and the juice in with the
pork.  Chop serranos and add them.  Pan roast 1 teaspoon cumin per
pound of pork and add.

Pan roasted garlic, chop and add.  Leave the peel on the garlic
and do this in a cast iron/heavy duty pan without oil until they
have brown/black spots.  Turn over and do the other side.

Add two medium sized bunches of golden purslane, roughly chopped
to the stew.  Cook until pork is tender.

Pull the pork and eat with tortillas and queso fresco.

Printable version: pork-purslane.txt.