Pork with Purslane and Nopales


  • 10 green tomatoes
  • 2 serrano peppers, or more
  • 1 onion
  • 2 cloves garlic
  • ½ bunch cilantro or parsley
  • 1½ cups water or chicken broth
  • 1 lb (500 g) pork, cubed
  • 1 lb (500 g) pork knuckle
  • Salt and pepper, to taste
  • avocado oil
  • 4 cambray nopales, diced
  • 2 bunches purslane cleaned and disinfected
  • Hot tortillas
  • Roast the green tomatoes, chiles, onion, and garlic on a hot griddle. Blend with the broth and cilantro. Set aside.
  • Season the meat with salt and pepper and place the stainless steel inner pot inside the Instant Pot®. Press Saute and add the avocado oil to sear the meat on all sides. Add the nopales and purslane and brown a little. Then add the green sauce, integrate everything and taste the point of salt.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Meat/Stew and set the time to 20 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid and serve in a bowl with sufficient broth.
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