Pork with Verdolagas (Purslane) in Red Chile Sauce: A Traditional Mexican Recipe
This Pork with Verdolagas (Purslane) in Red Chile Sauce recipe brings together tender pork, earthy verdolagas (also known as purslane), and a rich, smoky red chile sauce. It’s a traditional Mexican dish that’s full of deep, savory flavors and is perfect for any family meal or special occasion. The combination of tender pork and the slightly tangy, peppery verdolagas creates a delicious and comforting dish that pairs wonderfully with warm tortillas and rice.
Ingredients
For the Pork and Sauce:
- 1 lb pork ribs or pork shoulder, cut into bite-sized pieces
- 1 tbsp vegetable oil
- ½ onion, finely chopped
- 2 garlic cloves, minced
- 4–6 dried guajillo or ancho chiles (seeded and deveined)
- 2 roma tomatoes, chopped
- 2 cups water
- Salt and pepper to taste
For the Verdolagas (Purslane):
- 1 bunch verdolagas (purslane), cleaned and roughly chopped
- ¼ tsp cumin powder
- Salt to taste
Instructions
Prepare the Red Sauce
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Rehydrate the Chiles
Start by preparing the dried chiles. Place the guajillo or ancho chiles in a medium pot and cover them with water. Bring the water to a boil and cook the chiles for about 10 minutes or until they have softened. This rehydration process allows the chiles to release their flavor, making your sauce rich and smoky. -
Blend the Sauce
Once the chiles are softened, drain the water and transfer the chiles to a blender. Add the chopped roma tomatoes, 1 cup of water, and a pinch of salt to the blender. Blend everything until smooth, creating a vibrant red sauce. Set this sauce aside for later.
Cook the Pork
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Brown the Pork
In a large pot or deep skillet, heat the vegetable oil over medium-high heat. Add the pork pieces, seasoning them with salt and pepper. Brown the pork on all sides, making sure to get a nice sear to lock in the flavor. This step is essential for building a rich, meaty base for the dish. -
Sauté the Aromatics
Once the pork is browned, add the finely chopped onion and minced garlic to the pot. Sauté the mixture for 2-3 minutes until the onion is soft and fragrant, stirring frequently to ensure the garlic doesn’t burn.
Combine with Red Sauce
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Simmer the Pork with Sauce
Pour the prepared red chile sauce over the browned pork. Add an additional 1 cup of water to the pot, and stir to combine. Cover the pot and let the mixture simmer for 20-30 minutes, or until the pork is tender and the sauce has thickened slightly. The pork should be fully cooked and easily shred with a fork.
Add the Verdolagas (Purslane)
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Add the Verdolagas
Once the pork is tender, stir in the chopped verdolagas (purslane) and cumin powder. Verdolagas, also known as purslane, is a succulent green plant that adds a unique, slightly tangy flavor to the dish. Let the mixture cook for another 10-15 minutes, allowing the verdolagas to soften and fully incorporate into the sauce. The verdolagas will add an earthy, fresh element to the dish. -
Final Seasoning
Taste the dish and adjust the seasoning as needed. Add salt to taste, and if desired, you can add a bit more cumin to enhance the flavor.
Serve
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Serving Suggestions
Once everything is cooked and the flavors have melded together, serve the pork with verdolagas hot. This dish pairs perfectly with warm corn tortillas, a side of rice, or refried beans. You can also garnish with fresh cilantro or a squeeze of lime for an extra burst of freshness.
Tips for the Perfect Pork with Verdolagas
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Use Tender Cuts of Pork
Pork shoulder or ribs are ideal for this dish because they are well-suited for slow cooking and become tender as they simmer in the sauce. You can also use pork stew meat if you prefer smaller, bite-sized pieces. -
Adjust the Spice Level
If you like your sauce spicier, feel free to add a few dried chilies like pasilla or chipotle to the red sauce. You can also add a fresh jalapeño or serrano pepper when sautéing the onions and garlic. -
Fresh or Dried Verdolagas
If you can’t find fresh verdolagas, you can try using dried purslane, but the texture and flavor may differ slightly. You may also find purslane at local Mexican or Latin American grocery stores. -
Make Ahead for Best Flavor
This dish tastes even better the next day, as the flavors continue to meld and develop. Consider making it in advance and reheating before serving. -
Substitute for Verdolagas
If you can’t find purslane, you can substitute it with other leafy greens such as spinach, swiss chard, or even arugula. These greens won’t replicate the exact flavor of verdolagas, but they will provide a similar texture and freshness.
FAQs
Can I use chicken instead of pork?
Yes, chicken thighs or breast can be used in place of pork. The cooking time will be slightly shorter for chicken, so keep an eye on it to prevent overcooking.
Can I make this dish in a slow cooker?
Absolutely! You can brown the pork and sauté the onions and garlic on the stovetop first, then transfer everything to a slow cooker. Add the red sauce, water, and seasonings, and cook on low for 6-8 hours until the pork is tender. Add the verdolagas in the last 30 minutes of cooking.
What is verdolagas (purslane)?
Verdolagas, or purslane, is a leafy green plant that grows wild in many regions. It has a slightly tangy, lemony flavor and is commonly used in Mexican and Mediterranean cuisine. It’s a nutritious herb that’s high in omega-3 fatty acids and antioxidants.
Can I freeze leftovers?
Yes, this dish freezes well! Simply let it cool to room temperature, then store in an airtight container in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop.
Is there a vegetarian version of this dish?
Yes! You can make a vegetarian version of this dish by substituting the pork with hearty vegetables like potatoes, mushrooms, or zucchini. Use vegetable broth instead of beef broth to make it fully vegetarian.
Conclusion
Pork with Verdolagas in Red Chile Sauce is a rich and flavorful dish that’s perfect for bringing authentic Mexican cuisine to your table. The combination of tender pork, smoky red chile sauce, and the fresh, tangy verdolagas creates a meal that’s both comforting and satisfying. Whether you’re enjoying it with warm tortillas or a side of rice, this dish will become a family favorite. Make sure to try it next time you’re craving a deep, flavorful Mexican meal!