Verdolagas con Carne de Puerco is a classic Mexican comfort dish with tender pork, a smoky chile-tomato sauce (salsa roja), and fresh purslane greens. Hearty, tangy, and perfect for breakfast, lunch, or dinner!
Growing up, I have the sweetest memories of going out with my mom to pick verdolagas after the rain, when the leaves were still fresh and crisp from the fields. My abuelita Elvira would then cook them in different ways.
Sometimes with pork in salsa roja, other times scrambled with eggs, or simply sautéed to tuck into quesadillas. This recipe is the one I grew up loving the most, and I’m so happy to share it with you here.
How To Make Verdolagas con Carne de Puerco
Let’s start by washing the verdolagas really well. Since they grow low to the ground, they usually have some dirt on them, so give them a thorough rinse.
Then, bring a big pot of salted water to a boil, toss in the greens, and cook them for just 2 minutes.
You only want them tender, not mushy. Drain well and set aside (we’ll add them in later).
Now, let’s get the pork going. Place the meat in a large pan and add just enough water to cover it. Season with salt and drop in a bay leaf for flavor.
Bring it to a boil, then lower the heat to medium, cover, and let it cook for about an hour. You’ll know it’s ready when the meat is tender and the water has mostly cooked away.
While the pork does its thing, we can prepare the sauce. Roast the tomatoes, onion, and garlic on a hot griddle or skillet until they get soft and have some nice charred spots (that’s what gives the sauce a smoky kick!).
Meanwhile, soak the guajillo and chipotle chiles in hot water for about 10 minutes, just until they’re soft.
Once they’re ready, blend them together with the roasted tomatoes, onion, garlic, cumin seeds, black peppercorns, and about 1 ½ cups of water. Blend until smooth and set aside.
Back to the pork. By now, the water should be gone, so let the meat brown a little in its own fat. Don’t rush this step; it adds so much flavor.
Pour the sauce into the pan, season with a good pinch of salt, and let everything simmer together for about 15 minutes.
Finally, stir in the verdolagas and cook for another 2–3 minutes, just until the sauce thickens slightly and the flavors come together.
Turn off the heat and serve warm with rice and tortillas because verdolagas con carne de puerco was made for scooping and wrapping!
Tips & Notes
- Purslane is packed with omega-3 fatty acids, vitamins, and minerals. People sometimes call it a superfood, but in Mexico, it’s just everyday home cooking!
- Don’t worry if the pork looks plain while it’s boiling. The magic happens later when the water evaporates and the meat starts browning in its own fat. That’s what builds flavor.
- If you’ve never worked with dried chiles before, remember they need a good soak in hot water until soft. If they feel leathery, just let them sit a bit longer before blending.
- Taste before serving. Sometimes the sauce needs just a pinch more salt at the end to really bring all the flavors together.
- Store verdolagas con carne de puerco leftovers in an airtight container where it will last up to 3 days in the fridge or up to 2-3 months in the freezer.
How to Clean Verdolagas
- Trim off any tough or woody stems, keeping mostly the tender leaves and softer stems.
- Rinse the bunch under running water to remove dirt and sand.
- Fill a large bowl with cold water, submerge the greens, and swish them around.
- Let them sit for a minute, so the grit sinks to the bottom.
- Lift the greens out (don’t pour, or the dirt will go back on them).
- Repeat the soak if needed until the water is clear.
Serve With
Verdolagas con carne de puerco is a stew we truly enjoy in Mexico. We usually serve it with a side of rice or beans (or both!), and tortillas.
I love serving them with blue corn tortillas because I feel like a I am eating at a traditional fondita.
If you want to try other sides, chayotes con crema adds a delicious creamy touch!
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Verdolagas con Carne de Puerco
Ingredients
- 2 pounds pork meat (cut into 2-inch pieces)
- 1 pound verdolagas /purslane greens (cleaned and washed)
- 1 bay leaf
- salt and pepper (to taste)
For the sauce
- 4 medium tomatoes
- 1 guajillo chile
- 1 chipotle chile
- ½ small onion
- 2 cloves garlic
- ½ teaspoon cumin seeds
- ½ teaspoon black peppercorns
Instructions
- Bring a large pot of salted water to a boil. Add the verdolagas and cook for about 2 minutes, just until tender. Drain well and set aside.
- Place the pork in a large pan and add enough water to just cover the meat. Season with salt and add the bay leaf.
- Bring to a boil, then lower the heat to medium, cover, and cook for about 1 hour, or until the meat is tender and the liquid has evaporated.
- While the pork is cooking, prepare the sauce. Roast the tomatoes, onion, and garlic on a griddle until softened and charred in spots.
- In a small bowl, soak the guajillo and chipotle chiles in hot water for about 10 minutes, or until softened.
- Place the tomatoes, onion, garlic, drained chiles, cumin seeds, and black peppercorns in a blender. Add 1 ½ cups of water and blend until smooth. Set aside.
- Once the pork has cooked through, let it brown slightly in its own fat.
- Pour in the sauce, add a good pinch of salt, and bring to a simmer. Cook for about 15 minutes.
- Stir in the verdolagas and cook for another 2–3 minutes, or until the sauce has thickened to your liking.
- Turn off the heat and serve warm with rice and tortillas.
Notes
- You can use pork shoulder, pork ribs, or a combination of boths.
- Leftovers can be stored in the fridge for up to 3 days, or in the freezer for 2-3 months.
Nutrition Information
I hope you enjoyed this recipe for Verdolagas con Carne de Puerco! If you try it at home, don’t forget to share your creations with me. You can find me on Pinterest, Facebook, TikTok, and YouTube!
Mari thank you so much for this recipe. You made me so nostalgic. I used to love this dish when my mom made it for me and my dad, we were the only ones who loved it as my brothers didn’t. Thank you, thank you.