Pork and Tomatillo Stew with Summer Squash Bundle

“This stew is healthy as it is delicious, made with piles of purslane, a wild green with more omega-3 fatty acids than fish.” Adapted slightly from Julia Sherman’s “Salad for President” (Abrams, 2017). Please plan to cook this fresh and delicious meal by or before 7/28.

What You Get
Tomatillo stew
Braised pork 
Purslane
Round summer squash
Tortillas
Cilantro 
Lime
Avocado

Step 1
Combine the tomatillo stew, braised pork, and ¾ of the purslane with a splash of water in a soup pot and bring to a gentle simmer over medium heat. Reduce the heat to medium-low, and simmer for 5 minutes so the purslane wilts. Cut the squash into thin rounds and sprinkle with salt.
 
Step 2
Heat a glug of oil in a sauté or cast iron pan over medium high heat. You want enough oil to prevent the squash from sticking to the pan, but not so much that it splatters everywhere. Cook the squash until nicely browned and crisp, about 5 minutes for each side. Once cooked, remove from the pan and set aside. 

Step 3
Reheat the tortillas: the best way is to char the tortillas for 10 seconds on each side in a hot pan or open gas flame stove, but a microwave or oven will do the trick as well! Just wrap the stack of tortillas in foil and bake at 350°F for 10 minutes, or for 15 seconds in the microwave. 

Step 4
Meanwhile, combine the cilantro leaves and the rest of the purslane in a small bowl and wedge the lime. Halve the avocado, remove the pit, scoop out the flesh, and thinly slice or cube. 

Step 5
Build your stew! Scoop some of the tomatillo stew into a bowl and top with the seared squash, herb mixture, queso fresco, and avocado slices! Serve with tortillas and a squeeze of lime!