Cardo con Verdolaga (Pork with Purslane)

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Cardo con Verdolaga (Pork with Purslane)

Cardo con Verdolaga (Pork with Purslane) is a traditional Mexican recipe for a classic stew of pork cooked with japapeño chillies, tomatillos and common purslane in a base of refried beans. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Pork with Purslane (Cardo con Verdolaga).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

6–8

Rating:

Tags : Wild Food Chilli Recipes Pork Recipes Bean Recipes Mexico Recipes

This is a classic and very tasty Mexican stew where diced pork is married with the wild green, common purslane (also known as Mexican parsley) in a rich and tasty sauce.

Ingredients:

1.25kg (3 lbs) boned stewing pork, cubed
1 onion, quartered
2-3 jalapeños, chopped
4-6 tomatillos, quartered
6g (1⁄4 cup) coriander (cilantro)
3 bunches verdalogas (common purslane), washed thoroughly and coarsely chopped
salt, to taste
ground cumin, to taste
2 garlic cloves, minced
seasoning salt, to taste
freshly-ground black pepper, to taste
335g (2 x 12 ounce) tinned refried beans (if not using homemade refried beans)
1 onion, finely chopped (for the beans)
12 flour tortillas (the fresher the better)

Method:

Fill a stock pot just under half full with water. Bring to a rolling boil then add the cubed pork, ground cumin, seasoning salt, and black pepper to taste. When the pork has turned colour and is no longer raw, reduce the heat to medium and bring to a simmer. Continue simmering as you prepare the sauce.

Half-fill a small saucepan with water then add the quartered onion, jalapeños, tomatillos and coriander (cilantro). Bring to a boil and cook until the skins fall off of the tomatillos. Discard the skins, then turn everything else into a blender and run the motor to liquefy.

Add this sauce to the pot with the meat, adjust the seasonings to taste. Bring to a simmer and cook for 15 minutes and then add the verdolagas (after rinsing them). Return to a simmer and cook for a further 30 minutes, or until the meat is tender and the verdolagas are soft.

Prepare the refried beans and flour tortillas and serve immediately.