Puerco con verdolagas – pork with purslane in green salsa
Pork backbone and shoulder simmered in a green salsa of tomatillos and serrano chillies with purslane, which adds a fresh, slightly tart note. Eaten with corn tortillas and, often, a bowl of pot beans.
- 1 h 35Time
- 35 minHands-on
- 4Portions
- 51 gprotein per portion
- 720kcal per portion
Ingredients for 4 portions
- 1 kgPork backbone, in pieces
- 500 gPork shoulder, in chunks
- ≈ 1.5 lWater
- ½Yellow onion, in one piece
- 3 clovesGarlic
- to tasteSalt
- 700 gTomatillo
- 4Serrano chiles
- 2 clovesGarlic, for the salsa
- ½Yellow onion, for the salsa
- 2 tbspLard
- 500 gPurslane, trimmed
On the side
- 12Corn tortillas
Method
- Put the pork backbone and shoulder in a large pot with the water, the piece of onion, the garlic and some salt. Bring to the boil and skim off the foam that rises.
- Partly cover and simmer over a low heat for 1 hour, until the pork is tender.
- Meanwhile, wash the purslane well in plenty of water and remove any roots and thick stems.
- Simmer the tomatillos and chillies in boiling water for about 10 minutes, until the tomatillos turn olive green.
- Drain and blend the tomatillos and chillies with the garlic, onion and 250 ml of broth from the pork until smooth.
- Lift the pork out of the broth, keeping the broth. Heat the lard in a casserole over a medium heat and brown the pork for about 5 minutes.
- Pour in the green salsa carefully, as it spits, and let it fry for 5 minutes, stirring, until it darkens.
- Add the purslane and about 250 ml of the broth, cover and cook over a medium-low heat for 10 minutes, until the purslane is tender but still green. Season with salt.
- Warm the tortillas in a dry frying pan and serve the stew hot with the tortillas.
