2serrano chiles, chopped(or 2 roasted Hatch or poblano peppers, chopped)
1cupstock or water
Toasted pepitas or sunflower seeds, for garnish
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.