Pork and Purslane in Spicy Green Salsa

Name: Pork and Purslane in Spicy Green Salsa
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 slices OSCAR MAYER Baked Cooked Ham, chopped; 79 milliliters KRAFT Zesty Italian Dressing; 1 onion, sliced; 454 grams pork loin, cut into 1-inch cubes; 454 grams pork rib tips, cut into 3 or 4-inch pieces; 454 grams jar tomatillo salsa; 237 milliliters water; 454 grams purslane, ends trimmed

The recipe Pork and Purslane in Spicy Green Salsa could satisfy your Mexican craving in about 1 hour and 45 minutes. This recipe serves 6. Watching your figure? This gluten free, dairy free, and primal recipe has 427 calories, 33g of protein, and 28g of fat per serving. A mixture of oscar mayer baked ham, 1/3 cup kraft zesty italian dressing, pork rib tips, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Cook ribs in half the dressing in large deep skillet or Dutch oven on medium-high heat 4 min. on each side or until browned on both sides.

Ingredients you will need

Ribs

Equipment you will use

Dutch Oven

Frying Pan

Remove ribs from skillet; cover to keep warm.

Ingredients you will need

Ribs

Equipment you will use

Frying Pan

Combine remaining dressing and cubed pork in skillet; cook and stir 4 min. or until pork is evenly browned on both sides.

Ingredients you will need

Pork

Equipment you will use

Frying Pan

Remove pork from skillet; cover to keep warm. Stir in onions; cook and stir 5 min.

Ingredients you will need

Onion

Pork

Equipment you will use

Frying Pan

Add ribs, pork loin, salsa and water; cover. Simmer on medium-low 1 hour.

Ingredients you will need

Pork Loin

Salsa

Water

Ribs

Add purslane and ham; cook, covered, 15 min. or until rib meat is tender.

Ingredients you will need

Purslane

Meat

Ham

Equipment

Dutch Oven

Frying Pan

Ingredients

Servings:

4slices

OSCAR MAYER Baked Cooked Ham, chopped 79milliliters

KRAFT Zesty Italian Dressing 1

onion, sliced 454grams

pork loin, cut into 1-inch cubes 454grams

pork rib tips, cut into 3 or 4-inch pieces 454grams

jar tomatillo salsa 237milliliters

water 454grams

purslane, ends trimmed

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Alexana Revana Vineyard Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 42 dollars.