Pork Meat with Verdolagas
Delight your taste buds with the rich, earthy flavors of **Pork Meat with Verdolagas**, a traditional Mexican dish that combines tender, succulent pork with the unique tangy notes of verdolagas (purslane) in a vibrant tomatillo-based sauce. This recipe features perfectly seared pork simmered to perfection in a fragrant blend of green chilies, garlic, and onion, creating a savory, slightly spicy sauce that’s irresistibly comforting. The addition of verdolagas adds a fresh, citrusy undertone, balancing the dish beautifully. Easy to prepare yet packed with bold flavors, this one-pot meal is perfect for family dinners. Serve it with warm tortillas, fluffy rice, or creamy beans for an authentic and satisfying dining experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs Pork shoulder or pork stew meat
- 4 cups Verdolagas (purslane)
- 8 medium Tomatillos
- 3 Garlic cloves
- 1 small White onion
- 2 Green chilies (serrano or jalapeño)
- 3 cups Chicken or pork stock
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Rinse and pat dry the pork meat. Cut into 1-inch cubes if not already pre-cut.
Heat the vegetable oil in a large skillet or heavy-bottomed pot over medium-high heat. Add the pork, season with salt and black pepper, and brown the meat on all sides (about 8-10 minutes). Remove the pork and set aside.
Peel the tomatillos and rinse them to remove any sticky residue. Cut them in half.
In the same skillet, add tomatillos, green chilies, garlic cloves, and half of the white onion (chopped). Sauté for 5-7 minutes until the tomatillos begin to soften.
Transfer the sautéed vegetables to a blender. Add 1 cup of the chicken or pork stock and blend until smooth.
Return the pork to the skillet or pot, and pour the tomatillo sauce over the meat. Stir to coat the pork evenly.
Add the remaining 2 cups of stock and bring the mixture to a simmer. Cover the skillet or pot and reduce the heat to low. Cook for 30-35 minutes, stirring occasionally.
While the pork simmers, thoroughly rinse the verdolagas to remove any dirt or grit. Trim any thick stems if necessary.
After the pork has simmered, add the verdolagas to the pot. Gently stir and cook for an additional 10 minutes, or until the verdolagas are tender but not overcooked.
Taste and adjust seasoning with more salt if necessary.
Serve hot, garnished with fresh cilantro if desired. Pair with warm tortillas, rice, or beans for a complete meal.
Nutrition Facts
Calories |
2578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.8 g | 243% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 5881 mg | 256% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 10.5 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 819 mg | 63% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 8265 mg | 176% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
