Purslane Pork Stew

• 2 pounds pork ribs, cut into 2-inch sections
• 1 pound boneless pork shoulder, cut into 1-inch cubes
• 1/2 cup water
• 1/2 teaspoon salt
• 1 onion, quartered
• 6 tomatillos, husked and quartered
• 2 serrano chile peppers
• 1/4 cup chopped fresh cilantro
• water to cover
• 4 cloves garlic, peeled
• salt and ground black pepper to taste
• 3 bunches purslane

1. Combine pork ribs, pork shoulder, water, and salt in a Dutch oven over medium heat. Cover and cook, stirring occasionally, for 20 minutes. Uncover and increase heat to medium-high. Continue cooking and stirring constantly until all liquid has evaporated and pork has browned, 15 to 20 minutes.
2. Combine onion, tomatillos, serrano peppers, and cilantro in a medium saucepan. Add enough water to cover. Bring to a boil and cook until tomatillos are tender and have changed color, 5 to 7 minutes. Transfer vegetable mixture to a blender; add garlic and and blend carefully until sauce is smooth.
3. Pour sauce into the Dutch oven, season stew with salt and pepper, and simmer for 1 hour. Add purslane and simmer until pork is tender and purslane is soft, about 20 minutes more.

pork ribs, pork shoulder, water, salt, onion, serrano chile peppers, fresh cilantro, water, garlic, salt, purslane

Taken from www.allrecipes.com/recipe/266539/purslane-pork-stew/ (may not work)