Pork spine mixiote with purslane
Yamilette González
Unleash your imagination and cooking skills and prepare these pork mixiotes with purslane and cactus pads. This dish has a very Mexican flavor, ideal for everyday meals or family gatherings. Try them now! Did you know? Mixiotes are a typical recipe from the cuisine of Hidalgo. They can be prepared with all kinds of animal protein and can be accompanied by rice, beans, and tortillas.Click here to see more mixiote recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 kilo pork backbone
  • 1 cup onion, sliced
  • 2 cloves garlic, finely chopped
  • 3 cups tomatillo, in quarters
  • 2 serrano chiles, in slices
  • 1 cup purslane, without stem
  • 1 cup nopal, in strips
  • epazote, finely chopped
  • salt
  • pepper
  • whole black beans, to accompany
  • Mexican red rice, to accompany
Preparation
1h 30 mins
1h
Low
  • In a bowl, mix the pork spine, onion, garlic, tomatillo, purslane, cactus pads, epazote, salt, and pepper. Set aside.
  • Place some of the previous mixture on a mixiote leaf, wrap it up, and tie it with a cotton thread.
  • Cook the pork spine mixiotes in a steamer over medium heat for 1 hour. Serve and accompany with red rice and beans from the pot.

Nutritional Information

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