Entree: Mexico – Chiapas / Southern Mexico – Puerco con Verdolagas (Pork with Purslane)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1 in (2.5 cm) cubes
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) lard or vegetable oil
- 1 medium white onion, halved (about 8 oz / 225 g), divided
- 3 cloves garlic (about 9 g), divided
- 1 lb (450 g) tomatillos, husked, rinsed, and left whole
- 2 serrano chiles (or jalapeños for milder), stems removed
- 1 cup (240 ml) chicken or pork broth
- 1 bay leaf
- 1/2 tsp (1 g) dried Mexican oregano
- 6 cups (150 g) verdolagas (purslane), stems tender only; wash and chop coarsely
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) fresh lime juice (about 1 lime)
- 12 corn tortillas (for serving)
- Lime wedges and extra cilantro for garnish

Instructions

Short Description:
Hearty chunks of pork braised in a bright tomatillo sauce and finished with plenty of fresh verdolagas (purslane), yielding a tangy, slightly earthy main with tender meat and vibrant greens.

Regional Notes:
This Chiapas version centers on a tangy tomatillo salsa cooked with pork shoulder and abundant verdolagas, a wild green common in southern Mexico. Unlike northern stews that favor heavy chiles, this preparation emphasizes the bright tomatillo acidity and the mucilaginous, lemony quality of verdolagas to balance the rich pork.

1. Pat the pork cubes dry and season with 1 1/2 tsp (8 g) salt and 1/2 tsp (2 g) pepper. Heat the lard or oil in a wide heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2. Working in batches to avoid crowding, brown the pork on all sides, about 6–8 minutes per batch. Transfer browned pork to a plate and set aside.
3. Reduce heat to medium. Add the cut side of half the onion (reserve the other half for blending) to the pot and cook until softened and lightly browned, about 4 minutes. Smash in 1 clove of the garlic and cook 30 seconds until fragrant.
4. While the onion softens, char the tomatillos and serrano chiles directly over a gas flame, under a broiler, or in a hot skillet, turning occasionally until blistered and blackened in spots, about 8–10 minutes total. Remove stems from chiles.
5. In a blender, combine the charred tomatillos, serranos, the reserved half onion, remaining 2 cloves garlic, and 1/4 cup (60 ml) water. Blend until smooth to form the salsa verde.
6. Pour the blended salsa into the pot with the softened onion. Cook the salsa over medium heat for 4–5 minutes, stirring, to reduce slightly and mellow raw edge.
7. Return the browned pork and any accumulated juices to the pot. Add the broth, bay leaf, and dried oregano. Bring to a simmer, then reduce heat to low, cover, and cook gently until pork is tender, about 45–60 minutes depending on cube size.
8. Once pork is tender, uncover and stir in the chopped verdolagas (purslane). Cook uncovered on low for 6–8 minutes until the verdolagas have wilted but still retain bright green color; the verdolagas will render a slightly thick, silky texture to the sauce.
9. Stir in the chopped cilantro and lime juice. Taste and adjust seasoning with additional salt and pepper if needed. If sauce is too thin, simmer uncovered a few more minutes to concentrate flavors.
10. Meanwhile warm the corn tortillas on a dry skillet or comal over medium heat, about 30–45 seconds per side, keeping them wrapped in a clean towel.
11. Serve the Puerco con Verdolagas family-style with warm tortillas, lime wedges, and extra cilantro. Use tortillas to scoop up pork and verdolagas; optionally accompany with rice or refried beans for a fuller plate.