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Pro Kitchen Tips
- Brown the pork well before simmering to develop deeper flavor.
- Add purslane towards the end of cooking to keep its texture and nutrients.
- Adjust seasoning gradually, especially if using salted broth or stock.
Ingredients 0/12
What Makes This Recipe Unique
Step 1
Place the pork ribs and shoulder in a Dutch oven with some water and a pinch of salt. Cook it over medium heat, covered, stirring now and then for about 20 minutes. Then, take the lid off, turn the heat up to medium-high, and keep stirring as the liquid evaporates and the pork starts to brown—it should take around 15 to 20 minutes.
Step 2
While the pork is cooking, toss the onion, tomatillos, serrano peppers, and cilantro into a medium saucepan. Add enough water to just cover everything, then bring it to a boil. Let it cook for 5 to 7 minutes until the tomatillos are soft and have changed color. Carefully transfer the veggies to a blender, add the garlic, and blend everything until smooth.
Step 3
Pour this green sauce back into the Dutch oven with the pork. Give it a good stir, season with salt and pepper, and let it simmer gently for about an hour. When the pork is getting tender, stir in the purslane and continue cooking until the pork is really tender and the purslane has softened, which should take another 20 minutes or so.
