Pork Entomatado with Purslane

Sal Sol
Prepare this Pork Entomatado stew made with green tomatoes, morita chili cooked with potatoes and fresh purslane. It’s ideal for sharing with your family; you can serve it in tacos or accompanied by red rice.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
3
Servings
  • 1 1/2 liters water
  • 1/2 kilos pork brisket, diced into medium cubes
  • 3 cloves garlic
  • 1/2 onions
  • 1 teaspoon Sal Sol® sea salt
  • 1/4 cups vegetable oil
  • 2 cloves garlic, finely chopped
  • 1/2 cups white onion, finely chopped
  • 1 kilo tomatillo
  • 2 morita chiles
  • 1 teaspoon oregano
  • 2 cloves, ground
  • 1/4 teaspoons cumin
  • 2 leaves bay
  • 1 cup potato, cooked, peeled, and diced into small cubes
  • Sal Sol® sea salt
  • 2 cups purslane, fresh
  • green onion, sliced into thin rings
Preparation
50 mins
40 mins
Low
  • In a small pot, add water and cook the pork flank with garlic, white onion, and Sal de Mar Sal Sol®. Reserve the broth and meat separately.
  • Heat a skillet over medium heat with the oil, fry the garlic, onion, tomato, and chiles, add the previously cooked meat, fill with 2 cups of the cooking broth, oregano, cloves, thyme, bay leaves, and boil for 10 minutes or until the tomato is well cooked, add the potatoes and season to taste with Sal de Mar Sal Sol®, cook until you obtain a consistent sauce.
  • Serve and garnish with the purslane.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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