Verdolagas (Mexican Purslane In Salsa Verde or Roja)

Verdolagas, or purslane in English, are an edible plant popular in Mexico. Traditionally cooked stewed with pork in a tomatillo sauce or a vibrant salsa roja made with dried chiles. My Mexican family grew up eating verdolagas so let me share with you how to make them.

I promise you’re going to love Mexican purslane!

Verdolagas

Have you ever eaten verdolagas?

They are quite popular in Mexico, where typically they’re cooked with pork in a salsa verde and are called puerco con verdolagas.

This dish may also be called verdolagas guisadas which translates to stewed purslane. And it can refer to either the version cooked in a green tomatillo sauce or a red version cooked with tomatoes and mild chiles.

Most commonly the verdolagas are cooked with meat but there are also healthier plant-forward options, like I’m going to show you today.

What are Verdolagas in English

Portulaca oleracea or more commonly know as verdolagas or purslane in English. 

You can find verdolagas pretty much anywhere in the World. Some believe that purslane is native to the Middle East but was already present in the New World when the Europeans arrived. 

Verdolaga is one of the more common quelite herbs with native groups in Central Mexico but now also enjoyed throughout all of Mexico. 

If you live in the English speaking country these are called purslane.

You’ll be able to find fresh purslane at Mexican food stores, farmers markets and some specialty grocery stores around the United States. If you’re not sure just ask your greengrocer and they’ll be able to guide you on availability.

I seem to find them often here in Mexico but particularly so during the summer and autumn months, it seems.

They come in small bunches and aren’t super cheap but not as expensive as in other countries. They’re a treat I love.

If you can’t find it for sale locally you can always buy seeds and grow it yourself. Just be warned that if not properly looked after it will invade your whole garden or yard….which may or may not be a bad thing depending on how much you want to eat of it. 

Is Purslane Plant Edible

As you may have guessed it, yes purslane or verdolagas are edible. 

They are actually considered a common weed or pest plant by many. They may be growing in your own yard right now  — just be extra careful before consuming any plant you’re unsure of. You can go foraging for it but make sure you know exactly what to look for. 

Both of the verdolagas leaves and stems are edible. You only need to discard the roots and thicker lower end of the stems – but often times these parts will have already been removed when you purchase them. 

How to Prepare Purslane for Cooking

Being that this is a “weed” you’ll want to make sure that it’s thoroughly cleaned and all dirt is removed. Specially in the small crevices. But be as gentle as possible because the leaves do fall of easily.

Make sure to inspect your purslane for the little seed pods at the top of the leaves. (see the image above) You may want to remove these because some can contain quite a bit of seeds and it’ll create quite the crunchy texture when chewing – I find it unpleasant. 

Purslane stems are edible too. When raw they’re crisp and once cooked they do wilt quite a bit. 

Personally I’m more a fan of the leaves and less so of the bottom stem. So I tend to chop off a good amount of the stem. I sometimes add that chopped part back to the dish or add it to soups. It’s a matter of personal choice.

Verdolagas Ingredients

So these will depend whether you’re making purslane in salsa verde or salsa roja but below are what I use and in the recipe card you’ll find the full amounts.

Pre-Cook Potatoes, if Using

If you decide to use potato make sure to boil or air fry them first to cut down on the overall cooking time. I prefer the air fryer method to give the dish more depth of flavor. So just slice the baby potatoes in half and toss with a little oil and salt and pepper. Air fry at 370F for 10 minutes. They need to be tender but not mushy. Remove from air fryer and set aside until ready to use. 

Make The Salsa

The first step, after gathering your ingredients, is to make the salsa verde. I just used my easy salsa verde recipe. You can make the whole batch then decide how much of the sauce you want to use. If you have any leftovers you can use it as a topping for tacos.

Sauté The Veggies

While the salsa ingredients are boiling you can boil or air fry the baby potatoes. I prefer the air fryer method to give the dish more depth of flavor. So just slice the baby potatoes in half and toss with a little oil and salt and pepper. Air fry at 400F for 8 minutes. They need to be tender but not mushy. Remove from air fryer and set aside until ready to use. 

(If you add the potatoes raw to the salsa, they will take longer to cook.)

Next, sauté the mushrooms until soft. Then add the purslane and season with a little salt and some granulated garlic. Mix until well combined and allow cook over medium-low heat.

While the vegetables are sautéing and if the salsa ingredients are soft, you can blend it. 

Add Potatoes and The Salsa

So once the purslane has begun to wilt a bit, you can mix in the air fried potatoes. 

Next carefully pour in the blended salsa and simmer over medium-low heat for 10 minutes.

You can add as much of the salsa as you want. This depends on how “saucy” you want the dish. 

Taste for salt before serving. 

How to Serve Verdolagas

The most delicious way to enjoy a plate of verdolagas (in either salsa verde or roja) is with a side of frijoles de olla and warm tortilla – I prefer corn tortillas but you can also use flour tortillas.

This simple dish can be served as main dish for lunch or dinner. 

When I used to eat eggs I would take any leftovers the next day and enjoy them with a sunny side up egg and a strong cafe con leche. 

How to Store and Reheat

Any leftovers should be allowed to come to room temperature then stored in an airtight container in the refrigerator. They’ll keep fresh for 4 days.

Reheating can be done either on the stove top or in the microwave.

What is a good substitute for purslane?
In a pinch, and though it won’t taste the same, you could use mild baby spinach instead.

​How do I make this meal for both the meatless and meat eating members of my family?
You can make the verdolagas exactly as I’ve shown you and while you are preparing the salsa you can cook the meat in a separate pan. Then simply add as much of the cooked pork-less verdolagas into the meat and simmer for 10 minutes. Then serve each plate with beans and tortillas. 

More Mexican Stews