Best 2 Purslane Pork Stew Recipes

Are you looking for a unique and flavorful stew recipe? Look no further than purslane pork stew. This dish is made with fresh purslane, a leafy green with a slightly sour taste, and tender pork. The stew is simmered in a flavorful broth made with chicken stock, ginger, garlic, and soy sauce. The result is a delicious and healthy stew that is perfect for a cold night.

In addition to the purslane pork stew recipe, the article also includes recipes for two other purslane dishes: purslane salad and purslane soup. The purslane salad is a refreshing and healthy side dish made with fresh purslane, tomatoes, cucumber, and a tangy dressing. The purslane soup is a light and flavorful soup made with purslane, chicken stock, and vegetables. All three of these recipes are easy to make and are sure to please even the most discerning palate.

Let's cook with our recipes!

PORK STEW WITH PURSLANE

Pork Stew with Purslane image

This Pork Stew with Purslane is a delicious way to introduce your family to this nutritious succulent plant! Purslane is loaded with lots of minerals, nutrients and Omega 3's!

Provided by Mely Martínez

Categories Pork

Time 40m

Number Of Ingredients 12

Ingredients

1 lb. pork shoulder or butt meat
½ cup of water
2 tbsp. vegetable oil
1 Bay leaf
13 oz. tomatoes
1 garlic clove
1 jalapeño pepper
½ cup white onion (chopped)
6 oz. Purslane (about 2 cups)
Salt & pepper to taste
1 sprig of cilantro
2 Epazote leaves (optional)

Steps:

Season the meat with salt and place in a medium-size saucepan or skillet, then cover with water and add the bay leaf. Turn the heat to medium-high, and once the water starts boiling, reduce the heat to medium-low and keep cooking until all the liquid has reduced (about 15 minutes).
While the meat is cooking, roast the tomatoes, jalapeño pepper, and garlic clove on a hot griddle. Make sure you remove the garlic clove promptly (since it will get roasted quickland peel it. Turn over the tomatoes and pepper, in order to roast them on all sides.
Remove the tomatoes and jalapeño pepper from the griddle, and place them in your blender along with the garlic clove. Process until you have a sauce. You do not need to add water to this sauce, as the purslane is almost 90% water, and it will release a lot of liquid when you add it in step Once you're done blending, set the sauce aside.
Add 2 tbsp. of oil to the skillet with the meat (all the liquid should be reduced by noand continue cooking. Stir the meat to allow an even browning. Once the meat has browned, stir in the chopped onion and cook for 2 more minutes until it is transparent.
Pour the blended sauce into the skillet, and add the purslane, cilantro, and epazote as well. Season with salt and pepper and continue to simmer gently until the meat is very tender about 10-15 minutes. To serve, spoon the pork and purslane stew onto a plate. You can add rice to make it a whole meal. Enjoy!
I hope you enjoy this recipe for Pork Stew with Purslane!

Nutrition Facts : Calories 244 kcal, Carbohydrate 7 g, Protein 28 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 68 mg, Sodium 102 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

PURSLANE PORK STEW

Purslane Pork Stew image

Purslane, known as verdolagas, tastes like a cross between spinach and cucumbers. Verdolagas are very common in Mexican kitchens, especially in pork stews. Comfort food at its best!

Provided by Yoly

Categories Soups, Stews and Chili Recipes Stews Pork

Time 2h20m

Yield 8

Number Of Ingredients 12

Ingredients

2 pounds pork ribs, cut into 2-inch sections
1 pound boneless pork shoulder, cut into 1-inch cubes
½ cup water
½ teaspoon salt
1 onion, quartered
6 tomatillos, husked and quartered
2 serrano chile peppers
¼ cup chopped fresh cilantro
water to cover
4 cloves garlic, peeled
salt and ground black pepper to taste
3 bunches purslane

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.

Nutrition Facts : Calories 289 calories, Carbohydrate 5.3 g, Cholesterol 82.4 mg, Fat 19.6 g, Fiber 1.1 g, Protein 22.1 g, SaturatedFat 7.1 g, Sodium 236.6 mg, Sugar 2.3 g

Tips:

Choose fresh purslane: Look for purslane with bright green leaves and no signs of wilting or yellowing.
Wash purslane thoroughly: Purslane can be gritty, so be sure to rinse it well before using.
Remove the stems from the purslane: The stems are tough and can be difficult to chew, so it's best to remove them before cooking.
Don't overcook the purslane: Purslane wilts quickly, so be careful not to overcook it. Otherwise, it will become slimy.
Add purslane at the end of cooking: This will help to preserve its nutrients and flavor.
Serve purslane as a side dish or main course: Purslane is a versatile vegetable that can be served in a variety of ways.

Conclusion:

Purslane is a nutritious and delicious vegetable that can be used in a variety of dishes. It is a good source of vitamins A, C, and E, as well as omega-3 fatty acids. Purslane can be eaten raw or cooked, and it is a great addition to salads, soups, stews, and stir-fries. Its slightly sour flavor pairs well with a variety of other ingredients, making it a versatile vegetable that can be enjoyed in many different ways.