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Pork with Purslane in Red Sauce is a traditional Mexican dish that combines tender pork, fresh purslane (verdolagas), and a rich red sauce made from dried chiles and tomatoes. Purslane adds a slightly tangy flavor that balances perfectly with the savory, mildly spicy sauce, making this dish both unique and comforting. It’s perfect for a family dinner or when you want to try something new and delicious from Mexican cuisine.
Why You’ll Love This Recipe
This recipe is a beautiful fusion of flavors: the earthy, slightly sour purslane complements the tender pork, while the red chile sauce brings warmth and depth. Purslane is also packed with nutrients, making this a wholesome meal. The dish is versatile and pairs wonderfully with warm tortillas, rice, or even a simple side salad.
Ingredients You’ll Need
- 1 lb (450 g) pork shoulder or pork loin, cut into bite-sized pieces
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4-5 guajillo chiles, stemmed, seeded, and softened in hot water
- 2 Roma tomatoes, chopped
- 2 cups chicken broth or water
- 1 large bunch of fresh purslane (verdolagas), cleaned and roughly chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin powder
- Salt to taste
Kitchen Equipment You’ll Need
- Large pot or Dutch oven
- Blender
- Knife and cutting board
- Tongs
- Wooden spoon
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