Verdolagas should be washed thoroughly and the thick tap root removed. Boil in water for about 10 minutes and drain, allow to cool, and chop if desired. Cooked verdolagas can be sauteed with garlic and chopped tomatoes in olive oil and eaten with warm flour tortillas.
Fresh verdolagas can be added to cooked pinto beans and topped with cheese, or fresh verdolagas can be mixed into omelets. Some cooks preserve verdolagas.
Brown the pork butt in a dutch oven. Char the tomatillos, garlic and serranos until they have black spots. You can do this over an open gas flame or use your broiler.
Add the tomatillos and any collected juice in with the pork. Chop serranos and add to pan. Add the toasted cumin. Chop the garlic and add.
Rough chop the verdolagas and add to the stew. Cook over medium heat until the pork is tender.
Pull the pork and eat with tortillas and queso fresco.