Name: Pork Entomatado with Purslane
Prep time: 90 min
Cook time: 40 min
Yield: 3
Cuisine: Mexicana
Ingredients: 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.