½ kg of pork
1 kg of purslane
¼ kg of tomatillos
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.