{"id":5830,"date":"2024-10-28T14:53:04","date_gmt":"2024-10-28T14:53:04","guid":{"rendered":"http:\/\/isticharati.ma\/?p=5830"},"modified":"2024-10-28T14:53:04","modified_gmt":"2024-10-28T14:53:04","slug":"carne-de-cerdo-en-salsa-con-verdolagas-pork-with-purslane-in-red-sauce","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=5830","title":{"rendered":"Carne de Cerdo en Salsa con Verdolagas (Pork with Purslane in Red Sauce)"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/h1>\n

For the Pork and Sauce:<\/strong><\/p>\n

1 lb pork ribs or pork shoulder, cut into bite-sized pieces<\/p>\n

1 tbsp vegetable oil<\/p>\n

1\/2 onion, finely chopped<\/p>\n

2 garlic cloves, minced<\/p>\n

4\u20136 dried guajillo or ancho chiles (seeded and deveined)<\/p>\n

2 roma tomatoes, chopped<\/p>\n

2 cups water<\/p>\n

Salt and pepper to taste<\/p>\n

For the Verdolagas (Purslane):<\/strong><\/p>\n

1 bunch verdolagas (purslane), cleaned and roughly chopped<\/p>\n

1\/4 tsp cumin powder<\/p>\n

Salt to taste<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n<\/div>\n
\n

<\/p>\n<\/div>\n

\"\"<\/p>\n

Directions:<\/h1>\n

Prepare the Red Sauce:<\/strong><\/p>\n

In a pot, add the dried chiles and cover with water. Bring to a boil and cook until softened (about 10 minutes).<\/p>\n

Drain the chiles and place them in a blender along with the chopped tomatoes, 1 cup of water, and a little salt. Blend until smooth and set aside.<\/p>\n

Cook the Pork:<\/strong><\/p>\n

In a large pot or deep skillet, heat the vegetable oil over medium-high heat. Add the pork pieces and season with salt and pepper. Brown the meat on all sides.<\/p>\n

Add the chopped onion and minced garlic to the pot, and saut\u00e9 until fragrant.<\/p>\n

Combine with Red Sauce:<\/strong><\/p>\n

Pour the blended sauce over the pork. Add an additional 1 cup of water to the pot, cover, and let it simmer for 20\u201330 minutes, or until the pork is tender.<\/p>\n

Add the Verdolagas:<\/strong><\/p>\n

Stir in the verdolagas and cumin powder. Cook for another 10\u201315 minutes, or until the verdolagas are tender and well incorporated into the sauce. Adjust salt to taste.<\/p>\n

Serve:<\/strong><\/p>\n

Serve hot with warm tortillas and a side of rice or beans.<\/p>\n

Enjoy the rich, earthy flavors of this authentic Mexican dish!<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For the Pork and Sauce: 1 lb pork ribs or pork shoulder, cut into bite-sized pieces 1 tbsp vegetable oil 1\/2 onion, finely chopped 2 garlic cloves, minced 4\u20136 dried guajillo or ancho chiles (seeded and deveined) 2 roma tomatoes, chopped 2 cups water Salt and pepper to taste For the Verdolagas (Purslane): 1 […]<\/p>\n","protected":false},"author":1,"featured_media":5832,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5830","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t