PURSLANE WITH PORK

Purslane with Pork image

Number Of Ingredients 11

2 tablespoons vegetable oil
1 medium onion, chopped
3/4 pound boneless country-style pork rib, cut in 1/2-inch pieces
2 cloves garlic (medium), chopped
2 teaspoons , fresh chopped fresh epazote, , or 1 tablespoon dried epazote
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1 cup water
3 cups , (12 ounces) purslane, , thick stems removed
1 jalapeño pepper, stemmed, seeded, veins removed, and chopped

Steps:

Heat the oil in a medium nonstick skillet and cook the onion until it begins to brown, about 4 minutes. Add the pork, garlic, epazote, oregano, salt, pepper, and water. Bring to a boil then reduce the heat to low, cover, and simmer until the pork is tender, about 20 minutes. Add the purslane and jalapeño chile. Simmer, covered, until tender, 10 to 12 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves