Traditionally cooked with pork in salsa verde, this is a veganized version with mushrooms & potatoes

Ingredients

Salsa verde, verdolagas, mushrooms, baby red potatoes, salt, granulated garlic & onion

Steps

Air fry or roast the potatoes, Make the salsa verde, Sauté the mushrooms then add verdolagas, seasonings and allow to wilt

Steps

Add the roasted potatoes, pour in the salsa and simmer for 10 minutes 

 

Serve with refried beans & corn tortillas

 

This Mexican purslane dish is one you're going to love!