Porkmeatwithverdolagas Recipes

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PURSLANE PORK STEW



Purslane Pork Stew image

Purslane, known as verdolagas, tastes like a cross between spinach and cucumbers. Verdolagas are very common in Mexican kitchens, especially in pork stews. Comfort food at its best!

Provided by Yoly

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 2h20m

Yield 8

Number Of Ingredients 12

2 pounds pork ribs, cut into 2-inch sections
1 pound boneless pork shoulder, cut into 1-inch cubes
½ cup water
½ teaspoon salt
1 onion, quartered
6 tomatillos, husked and quartered
2 serrano chile peppers
¼ cup chopped fresh cilantro
water to cover
4 cloves garlic, peeled
salt and ground black pepper to taste
3 bunches purslane

Steps:

  • Combine pork ribs, pork shoulder, water, and salt in a Dutch oven over medium heat. Cover and cook, stirring occasionally, for 20 minutes. Uncover and increase heat to medium-high. Continue cooking and stirring constantly until all liquid has evaporated and pork has browned, 15 to 20 minutes.
  • Combine onion, tomatillos, serrano peppers, and cilantro in a medium saucepan. Add enough water to cover. Bring to a boil and cook until tomatillos are tender and have changed color, 5 to 7 minutes. Transfer vegetable mixture to a blender; add garlic and and blend carefully until sauce is smooth.
  • Pour sauce into the Dutch oven, season stew with salt and pepper, and simmer for 1 hour. Add purslane and simmer until pork is tender and purslane is soft, about 20 minutes more.

Nutrition Facts : Calories 289 calories, Carbohydrate 5.3 g, Cholesterol 82.4 mg, Fat 19.6 g, Fiber 1.1 g, Protein 22.1 g, SaturatedFat 7.1 g, Sodium 236.6 mg, Sugar 2.3 g

VERDOLAGAS CON COSTILLITAS DE PUERCO-PORK AND PURSLANE SOUP



Verdolagas Con Costillitas De Puerco-Pork and Purslane Soup image

Adapted from Recipe of Memory.The original recipe used 1 1/2 lbs of pork spare ribs(therefore the costillitas in the title) and 4 California chiles+2 guajillo chiles.I could not find California chiles in my area ,and I just happen to really like pork necks,so they made it into my version.Without reducing the amount of ribs this made for a meatier soup.This is a really simple recipe you could easily play with it using any type of meat or greens you like.BTW because this relies on fairly mild chiles it's not spicy even though it has good chile flavorTthough good on it's own,and not part of the original recipe,this is really good with a little lime juice,cilantro,and chopped onion ala menudo..

Provided by strangelittlebeast

Categories     Pork

Time 1h35m

Yield 5 bowls, 4-5 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
6 guajillo chilies, seeded, deveined and stemmed or 4 california chiles and 2 guajillo chilies, prepared the same way
2 cups hot water
1 teaspoon white wine vinegar (or other mild white vinegar)
1 lb meaty pork neck bones
1 1/2 lbs country spareribs, cut into large chunks
2 -4 garlic cloves, crushed
1 medium onion, halved
salt, to taste
8 -10 ounces purslane, washed well, drained, and cut into 5 inch lengths

Steps:

  • In a skillet heat oil over medium;when hot add chiles and saute quickly,removing after thirty seconds,turning the chiles so they toast evenly.Add to a bowl with hot water and vinegar,cover and soak 1 hour.
  • Meanwhile,place all remaining ingredients,except purslane into a pot,cover with about 6 cups of water and bring to a boil.Cover and let simmer for 45 minutes.
  • Place chiles and 1 cup of the water they were soaked in into a blender and puree until smooth.Add to the soup.(original recipe says this will make 1 1/2 cups of chile paste and to only use 1 cup of it)Cover and continue simmering about 10 minutes.
  • Uncover and bring soup back to a boil before adding the purslane.Cover and simmer 10 more minutes.Serve with hot corn or flour tortillas.

PORK MEAT WITH VERDOLAGAS



Pork Meat With Verdolagas image

This is one of my husband's favorite things to eat. I guess it reminds him of home. I have to admit that it tastes real good. Always serve with refried beans and fresh flour tortillas. My husbands sisterinlaw gave me a list of the ingredients and nothing else so I had to do everything by taste. I love cooking so I did it my way. I hope you enjoy it. You may not be able to find verdolagas but you can substitute watercress its just as good.

Provided by -._Eri-.-Kapz_.-

Categories     Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

3 lbs pork stew meat, bone-out cubed
3 lbs pork stew meat, bone-in cubed
1 onion, quartered
2 -3 jalapenos, chopped
4 -6 tomatillos, quartered
1/4 cup cilantro
3 bunches verdolagas - 3 bunches watercress
salt (to taste)
ground cumin (to taste)
garlic powder (to taste)
seasoning salt (to taste)
ground black pepper (to taste)
2 (12 ounce) cans la sierra refried beans (if not using homemade)
1 onion, finely chopped (for the beans)
2 (12 count) packages flour tortillas (the fresher the better)

Steps:

  • 1) In a stock pot add water almost mid-way. When the water has come to a rolling boil add all the pork meat, ground cumino, seasoning salt, and black pepper to taste.
  • 2) When the pork meat has turned color lower to medium heat and let simmer.
  • 3) In a sauce pan fill the pot half way add the quartered onion, jalapenos, tomatillos, cilantro, and boil until the skin falls off of the tomatillos. When ready place them in the blender and liquify.
  • 4) Add the sauce to the pot, make any adjustments to the seasonings at this time. Let simmer for 15 minutes and then add the verdolagas (after rinsing them) and let simmer for another 30 minutes or until meat is tender and verdolagas are soft.
  • 5) Prepare the refried beans and flour tortillas. Serve hot. Enjoy!

Nutrition Facts : Calories 1904.7, Fat 80.5, SaturatedFat 25.7, Cholesterol 295.1, Sodium 2353.7, Carbohydrate 166.9, Fiber 15.8, Sugar 8.3, Protein 120

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