Got some pork fans in the house? They're sure to go for this zesty, tomatillo salsa recipe. (It's made with pork rib tips and chopped ham.)
What You Need
Original recipe yields 6 servings
1-1/2 lb. pork rib tips, cut into 3 or 4-inch pieces
1/3 cup KRAFT Zesty Italian Dressing
1 lb. pork loin, cut into 1-inch cubes
1 onion, sliced
1 jar (16 oz.) tomatillo salsa
1 cup water
1 lb. purslane, ends trimmed
4 slices OSCAR MAYER Baked Cooked Ham, chopped
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Let's Make It
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. Remove ribs from skillet; cover to keep warm.
Combine remaining dressing and cubed pork in skillet; cook and stir 4 min. or until pork is evenly browned on both sides. Remove pork from skillet; cover to keep warm. Stir in onions; cook and stir 5 min. Add ribs, pork loin, salsa and water; cover. Simmer on medium-low 1 hour.
Add purslane and ham; cook, covered, 15 min. or until rib meat is tender.
Purslane is a leafy green with a slightly sour, salty flavor that can be eaten either raw or cooked. The stems, leaves and flower buds can all be eaten. Purslane, which can be found in most ethnic supermarkets, can be used either fresh in a salad or as a cooked ingredient in stir-fries, soups or stews.
Swiss chard can be used instead of the purslane. Just clean and chop the chard before using as directed.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.