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Step-by-Step Directions
Step 1: Season and Brown the Pork
Season the pork pieces with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork and sear it until it’s golden brown on all sides, about 5-7 minutes. Remove the pork from the pot and set it aside.
Step 2: Prepare the Red Sauce
In the same pot, add the chopped onion and sauté for 3-4 minutes, or until softened. Add the garlic and cook for another minute until fragrant. Transfer the softened onions and garlic to a blender along with the softened guajillo chiles, chopped tomatoes, and 1 cup of chicken broth. Blend until smooth.
Step 3: Simmer the Sauce
Return the blended red sauce to the pot over medium heat. Add the remaining 1 cup of chicken broth, oregano, and cumin powder. Bring the sauce to a simmer, then reduce the heat to low and allow it to cook for 10 minutes, stirring occasionally.
Step 4: Add the Pork and Purslane
Add the browned pork back into the pot, followed by the chopped purslane. Stir to combine, making sure the purslane is well-coated in the sauce. Cover the pot and let it simmer on low heat for 20-30 minutes, or until the pork is tender and the purslane is softened.
Step 5: Adjust Seasoning and Serve
Taste the sauce and adjust seasoning with additional salt, if needed. Serve the pork and purslane in red sauce warm with fresh corn tortillas, rice, or beans.
Tips & Recipe Variations
- Add Potatoes or Carrots: For a heartier dish, add diced potatoes or carrots along with the purslane.
- Substitute Purslane: If purslane is unavailable, try using spinach or watercress, which will give a similar earthy flavor.
- Increase Heat: For spicier sauce, add a couple of dried arbol chiles or chipotle peppers for a smoky kick.
- Make It with Chicken: Substitute the pork with chicken pieces, and follow the same steps for a lighter version of the dish.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a little water or broth if the sauce has thickened too much. You can also freeze this dish for up to 2 months—just thaw it overnight in the refrigerator before reheating.
Serving Suggestions
Pork with Purslane in Red Sauce pairs wonderfully with warm corn tortillas for scooping, along with a side of Mexican rice or refried beans. You can also add a squeeze of fresh lime juice or sprinkle some chopped cilantro over the top for an added burst of flavor.
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