Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Verdolagas
Verdolagas
Verdolagas
photo credit: Ev Thomas
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.
Prep
N/A
|
Total
N/A
|
Serves
N/A
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Mexican Meat Recipes
Mexican Salads & Vegetables Recipes
Email
Ingredients
Pork butt roast
Serrano chiles
Purslane (verdolaca)
Instructions
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.
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Apple Chipotle Pork Burritos
Cactus (Nopales) Chili
Nopalitos and Beef Chili
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Bone Sukin' Rosemary Lamb Shanks
Lamb shanks are simmered in wine, seasonings, rosemary and onion.
Smoky Chipotle Pot Roast
Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.
Quick Fish Stock
This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.
Winter Creme Fraiche Baked Potato Soup
Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.