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Verdolaga: Tangy, Tender, Naturally Nutritious
The traditional green with a flavor all its own.
TANGY, TENDER, TRADITIONAL
Verdolaga, a Traditional Green With Real Character
Verdolaga—purslane—brings a tangy, slightly citrusy flavor and tender, succulent texture prized in traditional Mexican stews like verdolagas con carne de puerco. Naturally rich in nutrients, this leafy green is enjoyed both cooked and raw in salads. At Latin Specialties, we source verdolaga for consistent quality and freshness, from field to case.
Tangy, tender, and naturally nutritious—verdolaga is tradition on the plate.
Fresh Verdolagas,Tender Greens, Two Ways
A lemony, succulent green that Mexican kitchens serve cooked and raw.
Home-style stew recipe
Puerco con Verdolagas en Salsa Verde
Tender pork and fresh verdolagas simmered in a tangy tomatillo salsa: a classic from central Mexico.
Ingredients
- 1 lb pork leg or shoulder, cubed
- 2 cups cleaned Latin Specialties Verdolaga leaves and tender stems
- 10 Latin Specialties Tomatillo, husked
- ½ Latin Specialties Onion, 1 clove Latin Specialties Garlic and 1 Latin Specialties Serrano
- 1 tbsp oil, salt
- Beans and warm tortillas, to serve
Method
- Boil the pork in water with a piece of onion, garlic and salt until tender, about 30 minutes. Drain, saving some broth.
- Blend the tomatillos with the remaining onion, garlic, serrano, salt and 1 cup of water.
- Brown the pork in the oil, pour in the salsa and cook for 5 minutes.
- Add the verdolagas and simmer for about 8 minutes, until soft. Serve with beans and tortillas.
TipRinse the verdolagas well and drain: they hold on to soil between the stems.
From Field to Your Table
Sourcing
Trusted growers deliver consistent, fresh verdolaga
Quality & Safety
Strict specs, traceability, and cold-chain stewardship ensure quality.
Ripeness Handling
Harvested at peak tenderness for the best flavor and texture.
Packaging & Formats
Bunched, bagged, or custom program packs.
On-Time Delivery
Reliable logistics to keep your supply flowing.
