SALTY RECIPE
By: Ma. Guadalupe Ramirez Perez
Purslane in green sauce
Purslane is a chelite that grows spontaneously in humid places such as riverbanks or roadsides. In Guanajuato it is very popular the stew of pork meat with purslane in green sauce, because thanks to its acid flavor they combine very well with the sauce made with green tomatillo. It is a meal that is usually eaten as lunch at noon and is accompanied with black beans and corn tortillas.
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- 1 kg of purslane
- 1 kg of cooked pork
- 150 g serrano chiles
- 600 g green tomato
- 1 piece of garlic
- 1 medium piece of onion
- 2 tablespoons of oil
- salt to taste
Directions:
The purslane is washed, cooked and drained. The pork is shredded. The tomatoes and chiles are cooked and ground with garlic, salt and half of the onion to form a sauce. In a saucepan with hot oil fry the other half of finely chopped onion until it is acitrone; then add the pork, the purslane and the sauce. Season and simmer for 20 minutes.