Pork with purslane


½ kg of pork
1 kg of purslane
¼ kg of tomatillos
serrano peppers
Salt and garlic to taste

Purslane are carefully cleaned, in order to use only the leaves and tender stems, which are washed and cooked to medium. Besides, the meat is cooked and baked and fried in oil. Prepare the sauce by grinding in molcajete or blender, serrano chiles, tomatillos, garlic and salt. The sauce is added to the meat when you are frying with the purslane, balancing the amounts to season well, and let it boil  until freshly-cooked and permeate the meat with the chile. Finally, try the dish is not too dry or too thin as desired.
Serve alone or accompanied by beans.

About Los Sabores de Mexico

Company Overview: At Flavors of Mexican Cuisine, we believe that the best way to experiment Mexico is through its dishes, its people, and its history and live from the places of origin. We offer culinary advice for events, people or enterprises, as well as menu consulting and public relationships for the culinary industry. We also are online media with our platforms where experts all around the globe collaborate with us with their point of views, articles and editorials about the whole experience of the culinary world.. Mission: As truly passionate people as we are of our country and its gastronomy, we want to share with the entire world the unforgettable experience on what Mexico becomes through experimenting the culture and the flavors. Facebook Page: http://www.facebook.com/flavorsofmexicancuisine
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