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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.
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    • Pork butt roast
    • Serrano chiles
    • Purslane (verdolaca)


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.
Recipes From - The Gourmet Food And Cooking Resource