Mexican Pork with Purslane

Name: Mexican Pork with Purslane
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: 3 pounds pork shoulder, (cut into large hunks); Salt; 3 bay leaves; 1 tablespoon Mexican oregano; 1/2 onion, (chopped roughly); 4 cloves garlic, (smashed); 1 sprig epazote ((optional)); 2 hoja santa leaves ((optional)); 4 plum tomatoes, (halved); 1 white onion, (quartered); 4 cloves garlic, (unpeeled); 2 to 5 guajillo chiles, (seeded, stemmed and rehydrated); 2 to 5 ancho chiles (seeded, stemmed and rehydrated); 2 to 5 chiles morita, (or chipotles in adobo); 1/4 pound tomatillos, (husked); 3 tablespoons lard or vegetable oil; 2 pounds purslane; Crema or sour cream to taste

Instructions

Prep:30minCook:3h

I typically use shoulder meat from a wild hog for this recipe, but regular pork shoulder or ribs are all common in Mexico. Most of the ingredients here are easy to find, but I'll offer some substitutions below.

Updated at: Sat, 07 Mar 2026 23:52:43 GMT