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A white bowl of Purslane Pork in Tomatillo Sauce

Purslane Pork in Tomatillo Sauce

Chef Adriana Martin
The purslane pork is a fall favorite in many Mexican households. This dish screams home-cooking at its best. And it is Instant Pot friendly. It has homemade chile verde sauce, fresh purslane, potatoes, and classic Mexican spices and condiments
5 from 8 votes
Prep Time 15 mins
Cook Time 30 mins
Course Main Dish
Cuisine Mexican Cuisine
Servings 6 servings
Calories 357 kcal


  • Instant Pot
  • Strainer
  • Chopping block
  • Knife
  • Blender


For the Purslane Pork Stew

  • 1 pound pork loin cut into cubes
  • 1 pound purslane clean
  • 3 large russet potatoes peeled and cut into cubes
  • 4 cups tomatillo salsa verde
  • 1 cup chicken stock preferably homemade
  • 1 tablespoon chicken bouillon
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano
  • 1 tablespoon cooking oil

For the Green Tomatillo Sauce

  • 10 tomatillos cleaned
  • 4 chile de arbol pods fresh peppers
  • 2 garlic cloves
  • 1 bunch cilantro
  • 1 tablespoon chicken bouillon


  • On the stovetop and using a pot and water, cook the tomatillos with the peppers for a few minutes on medium to low heat. For avoiding bitterness, do not overcook the tomatillos. Typically those cook in less than 10 minutes, and the tomatillos shouldn't burst.
  • When the tomatillos are ready, blend with the garlic, the cooked peppers, the fresh cilantro, some of the cooking water or homemade chicken stock (not too much), and the chicken bouillon. Set aside.
  • Season the pork meat with few drops of cooking oil, salt and pepper, and a pinch of cumin. This makes the pork meat more flavorful. Another option is to season with chicken bouillon before searing.
  • In the Instant Pot, using the sauteing mode sear the pork meat with some cooking oil. I like to use a stovetop griller for searing. That method adds more flavor to the meat, but the IP is a good option too.
  • Incorporate the tomatillo green sauce, the purslane, and the potatoes. Then season with chicken bouillon, pepper, cumin, and oregano.
  • Cook the purslane pork on the Instant Pot for thirty minutes on high, with the valve on. Let the pressure cooking do a natural release before opening.
  • Serve the pork stew with a side of white rice, black beans, and blue corn tortillas.



  • For the purslane pork, always opt for your favorite pork cut. My family prefers lean pork. Thus we used pork loin. But this dish turns out perfect with pork chops, fatty cuts, and pork shoulder too.
  • Avoid tomatillo bitterness, making sure not to overcook the tomatillos. Typically those cook in less than 10 minutes at medium heat, and the tomatillos shouldn’t burst.
  • Cleaning the purslane with running water is a must. Purslane grows on sandy places and can have debris.
  • A good replacement for the purslane is spinach. It has a similar taste, and it is green too.


Calories: 357kcalCarbohydrates: 50gProtein: 24gFat: 7gSaturated Fat: 1gCholesterol: 48mgSodium: 489mgPotassium: 1951mgFiber: 5gSugar: 13gVitamin A: 8273IUVitamin C: 45mgCalcium: 117mgIron: 5mg
Keyword pork, purslane, salsa verde
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