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Verdolagas
A North American native green
also referred to as purslane. It is gathered wild in Mexico and used raw in
salads and cooked in stews.
photo by:
mariquita farm, watsonville, ca
I N G R E D I E N T S
Pork butt roast
Serrano chiles
Purslane (verdolaca)
I N S T
R U C T I O N S
Brown a chunk
of pork butt in a dutch oven. Broil tomatillos (equal weight to pork) and
serranos until they have black spots. Put the tomatillos and the juice in
with the pork. Chop serranos and add them. Pan 1 teaspoon per pound of pork
roast cumin and add. Pan roasted garlic, chop and add. Leave the peel on the
garlic and do this in a cast iron/heavy duty pan without oil until they have
brown/black spots. Turn over and do the other side. Add two medium sized
bunches of golden purslane, roughly chopped to the stew. Cook until pork is
tender. Pull the pork and eat with tortillas and queso fresco.
Other Uses
How to cook: 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.
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Nutrition Information
| Serving Size 1 cup (US) |
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| Calories 7 |
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| Total Fat 0g |
| Saturated Fat g |
| Cholesterol 0mg |
| Sodium 19mg |
| Potassium 212mg |
| Total Carbohydrates 1g |
| Dietary Fiber g |
| Sugars g |
| Protein 1g |
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