Servings: 4 / Prep time: 5 mins / Cook time: 30 mins
Ingredients
- 1 1⁄2 lbs bone-in pork chops, cut into 3″ pieces
- 1 jar Mölli Mexico City cooking sauce
- 1 tbsp cooking oil
- 2 lbs purslane (or 2 bunches), coarsely chopped
- Salt to taste
Directions
- Season pork chops with salt and pepper. Heat a large Dutch oven over medium heat. Add the cooking oil. Once the oil is hot but not smoking, add pork chops and brown in batches on both sides, about 10 minutes.
- Once pork chops are well browned, return all chops to Dutch oven, add the Mexico City sauce, and the chopped purslane. Simmer on low heat for about 20 more minutes, until the meat is tender. Season with salt to taste. Serve pork stew with rice and beans on the side, along with warm corn tortillas to dip into the sauce. Provecho!
