Ingredients
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2 pounds pork ribs, cut into 2-inch sections
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1 pound boneless pork shoulder, cut into 1-inch cubes
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½ cup water
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½ teaspoon salt
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1 onion, quartered
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6 tomatillos, husked and quartered
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2 serrano chile peppers
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¼ cup chopped fresh cilantro
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water to cover
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4 cloves garlic, peeled
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salt and ground black pepper to taste
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3 bunches purslane
Directions
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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.
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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.
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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 (per serving)
289 | Calories |
20g | Fat |
5g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 289 | |
% Daily Value * | |
Total Fat 20g | 25% |
Saturated Fat 7g | 36% |
Cholesterol 82mg | 27% |
Sodium 237mg | 10% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 22g | 44% |
Vitamin C 10mg | 11% |
Calcium 53mg | 4% |
Iron 2mg | 10% |
Potassium 449mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.