Pork, tomatillos, chiles and verdolagas (purslane) are a traditional combination in Mexican cuisine.
Cooking fat of your choice
½ onion, chopped or sliced
Garlic – 2-6 cloves, minced or pureed
2 or 3 tomatoes, chopped (I used red ones, but it might be interesting to use green ones, or a combination of the two)
Chiles – fresh or roasted, chopped (I omitted these since I had some leftover chile sauce that needed a home. If I hadn’t, I’d definitely add some heat by adding some of the chopped chiles I freeze when they are plentiful CSA item.)
Any stray bits of chile sauce, tomato sauce, broth, tomato paste hanging out in your fridge
Water or broth
1 bunch purslane, tender stems and leaves chopped. Reserve the thicker stems for pickled purlane stems, if you like.
While the meat is cooking, blanch the purslane in salted boiling water for 2-3 minutes. (Every traditional recipe includes this step).
When the meat is tender and done to your liking, (this may take 1-3 hours, depending on the cut of meat, your taste, and your method of cooking), add the purslane and cook a few more minutes. Spoon off excess fat if desired and correct seasoning.
Serve with tortillas, the grain of your choice, or (if you’re feeling cross-cultural), polenta. A green salad, and/or some cucumber spears, radish slices or salad turnip pieces are a nice cooling and refreshing accompaniment.