Best Pork And Purslane In Spicy Green Salsa Recipes

SALSA VERDE PORK

Steps:

• Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.
• Transfer roast to the crock of a slow cooker. Pour green salsa over the pork.
• Cook on Low for 5 hours.
• Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even. Continue cooking on Low for 1 to 3 hours more.

PORK PATTIES IN SPICY GREEN SAUCE

Steps:

• Beat egg whites in large bowl with mixer on high speed until stiff peaks form. Gently stir in egg yolks, meat and cheese.
• Heat oil in medium skillet on medium heat. Drop 1/3 of the meat mixture into 4 (1/4-cup) mounds in skillet; flatten each to 4-inch patty. Cook 3 min. on each side or until golden brown on both sides. Remove from skillet; drain on paper towels. Cover to keep warm. Repeat with remaining meat mixture.
• Meanwhile, heat dressing in medium saucepan on medium heat. Add onions; cook 3 min., stirring occasionally. Stir in beans; cook 2 min. Add tomatillo salsa, water and bouillon; mix well. Bring to boil; cook 5 min., stirring occasionally.
• Serve meat patties topped with the sauce.

PORK & GREEN SALSA WITH CHEESY HOMINY

Steps:

• Cook chiles in large skillet 5 min. or until toasted, stirring frequently. Place in blender. Add garlic, tomatillos and onions to skillet; cook 10 min. or until roasted, stirring frequently. Peel garlic and add to blender with tomatillas and onions; blend until smooth.
• Cook meat in 6-qt. pressure cooker on medium-high heat 4 min. on each side or until browned on both sides; top with tomatillo sauce. LOCK pressure cooker lid in place. Cook on medium-high heat until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook 40 to 45 min. or until meat is tender. Remove from heat. Let stand 10 min. or until pressure vent drops. Remove regulator, then lid; stir in purslane. Replace lid. Let stand 5 min. or until purslane is wilted.
• Meanwhile, bring water, broth and hominy to boil in saucepan; cover. Simmer on low heat 55 min. or until hominy is softened and liquid is absorbed. Transfer to serving bowl; top with cheese. Serve topped with meat mixture and pork rinds.

GRILLED PORK WITH SPICY PINEAPPLE SALSA

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil; cook 20-25 minutes or until mixture is reduced by half, stirring occasionally., Meanwhile, for pork, mix spices; rub over tenderloins. Grill tenderloins on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat 18-22 minutes or until a thermometer reads 145°, turning occasionally., Let stand 5 minutes before slicing. Serve with salsa and lime wedges.

SEARED PORK CUTLETS WITH GREEN GARLIC SALSA VERDE

Steps:

• Combine the herbs, garlic, lemon, 1 teaspoon salt and chile flakes. Stir in 1/2 cup oil.
• Season the meat with salt and pepper. Heat a large skillet over high heat. Add the remaining tablespoon of oil and reduce heat to medium-high. Add the pork and cook without moving, 3 minutes. Flip and cook until meat is just cooked through, about 3 minutes more. Let rest 5 minutes before serving, topped with salsa verde.