1/2lbsmall red potatoessliced in halves and boiled or baked or air fried
1lbtomatilloshusked removed and rinsed
1serrano chilestem removed
4garlic clovesstem removed
1/2small white onioncut into large pieces
1teaspoonvegetable bouillon powder
15button mushroomsit's 9.50oz or 225grams, sliced in half
6cupswaterfor boiling salsa ingredients
1teaspoonsaltadjust to taste
1.5Tablespoonsolive oilor your favorite oil
Slice the potatoes in half then boil until soft or toss with olive oil and a little salt and either bake or air fry until soft. I air fried them at 370F for 10 minutes. Place the tomatillos, chile peppers, garlic and onion into a pot and pour in the water. Allow to simmer until all the vegetables are soft.
While you wait for the salsa ingredients you can start on the dish. Make sure the purslane doesn't have any trapped dirt. Remove any damaged leaves. You can cut off a bit of the stem or the majority if you like. I personally cut off most of it because I don't love the texture of the stems. I leave the thinner stems though.
Heat the oil in a large pan then add the mushrooms and sauté until they've softened through, about 8 minutes. Next add the purslane and sprinkle the granulated garlic, onion and sauté until the purslane leaves begin to wilt. Then mix in the cooked potato halves and stir until well combined.
By this time the salsa ingredients should be soften, carefully scoop out of the pot into a blender. Add about 1/2 cup of the boiling broth. Then add the cilantro leaves then the vegetable bouillon powder and blend until smooth.
Carefully pour 3/4s of the salsa into the pot and stir until well combined. You can add more salsa if you want a saucier dish. Also if the salsa is too thick you can add more water or vegetable broth into the pan. Simmer under medium-low heat for 10 minutes. Taste and adjust seasoning or salt if desired.
Serve with refried beans and warm corn tortillas. Enjoy!
Please notice the Nutrition numbers are estimates and don't include the tortillas or beans.
To make the dish milder you can remove the seeds from the chilies, and use just jalapeños. To make the dish spicier use only serranos and use as many as you like.If you can't find purslane you could use baby spinach instead.