Carne de Cerdo en Salsa con Verdolagas (Pork with Purslane in Red Sauce)

Experience the rich flavors of Pork with Purslane in Red Sauce, a delightful Mexican dish that combines tender pork with a vibrant red sauce made from dried chiles and fresh tomatoes. This recipe highlights the unique taste of verdolagas (purslane), which adds a slightly tangy and nutritious twist to the dish.

Perfect for family gatherings or cozy dinners, this hearty meal is best enjoyed with warm tortillas and a side of rice or beans, making it a satisfying choice for any occasion.

Carne de Cerdo en Salsa con Verdolagas (Pork with Purslane in Red Sauce)

Ingredients:

For the Pork and Sauce:

1 lb pork ribs or pork shoulder, cut into bite-sized pieces

1 tbsp vegetable oil

1/2 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

1/4 tsp cumin powder

Salt to taste

Instructions:

Step 1: Prepare the Chiles

In a pot, add the dried chiles and cover them with water.

Bring to a boil and cook for about 10 minutes until softened.

Drain the chiles and set them aside.

Step 2: Blend the Sauce

In a blender, combine the softened chiles, chopped tomatoes, 1 cup of water, and a pinch of salt.

Blend until smooth and set aside.

Step 3: Sear the Pork

In a large pot or deep skillet, heat the vegetable oil over medium-high heat.

Add the pork pieces and season with salt and pepper.

Sear the meat until browned on all sides.

Step 4: Sauté Aromatics

Add the chopped onion and minced garlic to the pot with the pork.

Sauté until the onion is translucent and fragrant.

Step 5: Combine Ingredients

Pour the blended sauce over the browned pork. Add the remaining 1 cup of water, cover the pot, and let it simmer for 20–30 minutes, or until the pork is tender.

Step 6: Add Verdolagas

Stir in the chopped verdolagas and cumin powder.

Cook for an additional 10–15 minutes, or until the verdolagas are tender and well integrated into the sauce.

Adjust salt to taste.

Step 7: Serve

Serve hot with warm tortillas and a side of rice or beans.

Enjoy the rich, earthy flavors of this authentic Mexican dish!

Notes:

Choosing the Pork: Pork shoulder is a great option for this dish because it becomes tender and flavorful during cooking. If using ribs, ensure they are cut into manageable pieces for even cooking.

Chiles: Guajillo and ancho chiles offer a mild to medium heat. Adjust the quantity based on your spice preference. If you prefer a spicier sauce, consider adding a few arbol chiles to the blend.

Blending the Sauce: Make sure to blend the sauce until smooth for a silky texture. If the sauce is too thick, you can add a little more water to reach your desired consistency.

Purslane Preparation: Verdolagas can often be found at farmers’ markets or specialty stores. If you can’t find them, you can substitute with spinach or another leafy green, but the flavor will differ.

Serving Suggestions: This dish pairs well with warm corn tortillas, rice, or beans. Consider adding a fresh salsa or guacamole on the side for added flavor.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, making it even tastier the next day!

Make-Ahead Option: You can prepare the sauce in advance and store it separately. Just reheat the sauce and add the pork when you’re ready to cook.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use fresh chiles instead of dried?

Yes, you can use fresh chiles, but the flavor and heat level will vary.

Use about 2-3 fresh chiles (like jalapeños or serranos) for a similar taste, and adjust based on your spice preference.

What can I substitute for purslane if I can’t find it?

If purslane is unavailable, you can substitute with spinach or Swiss chard.

While the flavor will differ slightly, these greens will still add a nice texture and nutritional boost to the dish.

How can I adjust the spice level of the dish?

To control the spice level, you can reduce the number of dried chiles you use or remove the seeds and membranes from the chiles before blending.

For more heat, consider adding a pinch of cayenne pepper or some fresh chopped jalapeños.

Can I make this dish in advance?

Yes! You can prepare the pork and sauce ahead of time and store it in the refrigerator for up to 2 days.

Reheat before serving. The flavors will deepen and improve as it sits.

What are some good side dishes to serve with this recipe?

This dish pairs well with warm corn tortillas, rice, or beans.

You can also serve it with a fresh salad or avocado slices to balance the flavors.

How do I properly prepare the dried chiles?

To prepare dried chiles, remove the stems and seeds, then rinse them under cool water.

Soak them in hot water for about 10 minutes until they soften, which helps them blend smoothly into the sauce.

What’s the best way to brown the pork?

Make sure to heat the oil until it’s shimmering before adding the pork.

Brown the meat in batches if necessary to avoid overcrowding the pot, which helps achieve a nice sear and enhances the flavor.

How do I know when the pork is tender?

The pork is tender when it easily pulls apart with a fork and reaches an internal temperature of 145°F (63°C).

If it’s still tough, continue simmering until it reaches the desired tenderness.

Can I use a slow cooker for this recipe?

Yes! After browning the pork and sautéing the aromatics, transfer everything to a slow cooker with the sauce.

Cook on low for 6-8 hours or high for 3-4 hours until the pork is tender.

What should I do if the sauce is too thick?

If the sauce is too thick, you can add additional water or chicken broth, a little at a time, until you reach your desired consistency.

Stir well and allow it to simmer for a few more minutes to blend the flavors.