Pork and purslane stew

Pork and purslane stew

From
M is for Mexican
Serves
4
Prep
10 mins
Cooking time
180 mins

Ingredients

Quantity Ingredient
600g pork shoulder, cut into chunks
1 teaspoon black peppercorns
1 tablespoon olive oil
1 onion, roughly chopped
3 garlic cloves, finely chopped
1 jalapeno, roughly chopped
100g tomatillos
100g purslane, roughly chopped, few whole stems reserved to serve
sea salt

Method

  1. Preheat your oven to 150ºC. Place the pork shoulder in a large casserole dish with 1 litre water, three teaspoons of the sea salt and black peppercorns and bring to the boil. Transfer immediately to the oven and leave to cook for 2 hours.
  2. Heat the olive oil in a large frying pan, and fry the onion, garlic and jalapeño for 10 minutes, until softened. Add the chopped tomatillos and fry for a further 10 minutes.
  3. Once the pork has cooked, skim the scum from the broth and discard. Remove the pork, with a slotted spoon, and set aside. Strain 300ml of the hot broth through a sieve, then pour into a blender along with the onion and tomatillo mix and the purslane. Blitz until smooth, then return to a clean saucepan along with the pork.
  4. Bring to the boil, then simmer on a low heat for 10 minutes. Season to taste with sea salt and serve hot with the reserved purslane.
Tags:
Mexican
Mexico
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