Amaranth Greens with Pork
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
296 kcal
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Course
Main Course, Lunch
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Cuisine
Mexican
Amaranth Greens with Pork
Description
This recipe features diced pork loin browned until tender and combined with sautéed onions, Serrano peppers, and garlic to build a flavorful base. Chopped tomatillos add a subtle tang and moisture as the pork simmers with stock until tender. The cooking liquid reduces to concentrate flavors.
Blanched amaranth greens are stirred into the pork mixture at the end, added for a delicate green touch and freshness. The mild bitterness of the greens contrasts the richness of the pork. The dish is garnished with fresh cilantro and toasted pepitas for texture and herbal notes. Cotija cheese may be added as a topping for creaminess.
This is a comforting, savory dish that highlights the unique flavor of amaranth greens while incorporating tender pork and vibrant ingredients. It can be served as a simple meal on its own or alongside complementary dishes.
Ingredients
- 1 pound amaranth greens or other leafy green
- salt
- baking soda a pinch
- 2 tablespoons olive oil
- 1 pound pork loin cut into large dice
- 1 onion medium, sliced thin
- 2 Serrano pepper or 2 roasted Hatch or poblano peppers, chopped
- 3 cloves garlic minced
- 1 teaspoon Mexican oregano
- 1/4 pound tomatillo chopped fine
- 1 cup stock or water
- 1/2 cup cilantro chopped
- Pepitas for garnish, toasted, or sunflower seeds
Instructions
- Bring a large pot of water to a boil. Add the salt and the baking soda; the soda turns the water alkaline, and helps preserve the green color of the greens. It can make the water froth up, so leave some room between the water level and the top of the pot. Boil the amaranth greens for 2 minutes, then drain in a colander. Set aside.
- Heat the olive oil in a cazuela or really any large pot over medium-high heat. Brown the pork, salting it as it cooks, then add the onion and peppers. Cook until they are wilted, stirring occasionally. Stir in the garlic and cook another minute or two.
- Add the oregano, tomatillos and water or stock, mix well, and let this simmer. Add salt to taste. When the pork is tender and the liquid has cooked down a bit, maybe 15 to 20 minutes, add the cilantro and the amaranth greens, mix well, and cook 5 more minutes. Serve topped with pepitas and maybe some cotija cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 32g | 64% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 71mg | 24% |
| Sodium | 125mg | 5% |
| Potassium | 1138mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 13359IU | 267% |
| Vitamin C | 99mg | 110% |
| Calcium | 381mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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