Vegan “meatloaf” that is traditional and simple to make. For a healthy, colorful meal, I like to serve this with a green and a fruit. There is no need for precision and precise knife skills with this recipe because everything will be combined. The leftovers are delicious!
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 5 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds pork ribs, cut into 2-inch sections
- 1 pound boneless pork shoulder, cut into 1-inch cubes
- ½ cup water
- ½ teaspoon salt
- 1 onion, quartered
- 6 tomatillos, husked and quartered
- 2 serrano chile peppers
- ¼ cup chopped fresh cilantro
- water to cover
- 4 cloves garlic, peeled
- salt and ground black pepper to taste
- 3 bunches purslane
Instructions
- Combine pork ribs, pork shoulder, water, and salt in a Dutch oven over medium heat. Cover and cook, stirring occasionally, for 20 minutes. Uncover and increase heat to medium-high. Continue cooking and stirring constantly until all liquid has evaporated and pork has browned, 15 to 20 minutes.
- Combine onion, tomatillos, serrano peppers, and cilantro in a medium saucepan. Add enough water to cover. Bring to a boil and cook until tomatillos are tender and have changed color, 5 to 7 minutes. Transfer vegetable mixture to a blender; add garlic and and blend carefully until sauce is smooth.
- Pour sauce into the Dutch oven, season stew with salt and pepper, and simmer for 1 hour. Add purslane and simmer until pork is tender and purslane is soft, about 20 minutes more.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 1 g |
| Protein | 22 g |
| Saturated Fat | 7 g |
| Sodium | 237 mg |
| Sugars | 2 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I have purslane growing all over my backyard in West Texas. It is highly nutritious and delicious so I was looking for a recipe to use it. This was excellent! I used 1 serrano pepper and the spice was just right. I did not add water to the pork when first browning it–the pork releases juices naturally.