Purslane Mexican Recipes

Traditional Dishes Featuring Verdolaga — The “Green Gold” of Mexico

🌿 6 min read

☘️ Introduction

Purslane (Portulaca oleracea), known as verdolaga in Mexico, has been a staple in traditional kitchens for centuries. What many consider a backyard weed is actually a beloved ingredient in soups, stews, salsas, and breakfast dishes across Mexico.

Its slightly tangy, lemony flavor and soft, succulent texture make it perfect for balancing spicy or rich foods. It’s also a nutrient-dense green packed with omega-3 fatty acids, vitamins A and C, magnesium, and antioxidants — turning humble verdolaga into true green gold.

Let’s explore five classic Mexican recipes that show how purslane transforms everyday dishes into vibrant, nourishing meals.

🌮 1. Verdolaga, Purslane — The Best Cooked Greens

This simple, earthy side dish highlights purslane’s natural brightness. It’s often served alongside beans, rice, or roasted meats.

Ingredients

• 1 lb fresh purslane (verdolaga), washed & trimmed

• ¼ onion, thinly sliced

• 1 garlic clove, minced

• 1 Roma tomato, cubed

• 1 serrano chile, sliced

• 1 Tbsp canola oil

• Salt & black pepper to taste

Instructions

1. Boil purslane in water for 20–25 minutes until tender. Drain, reserving some broth.

2. In a skillet, heat oil and sauté onion and garlic for 3 minutes.

3. Add tomato, chile, and cooked purslane with a bit of broth.

4. Simmer 5 minutes, season, and serve warm.

📚 Source: Adán Medrano – “Verdolaga, Purslane: The Best Cooked Greens”

🍖 2. Verdolagas con Costillas de Puerco (Pork Ribs with Purslane)

A hearty, comforting stew that combines tender pork ribs with tangy purslane and tomatillo salsa.

Ingredients

• 2 lbs pork ribs, cut into pieces

• 6 garlic cloves, minced

• 4 serrano peppers, halved

• 4 cups salsa verde

• 2 cups chicken broth

• 1 lb fresh purslane, washed & chopped

• Salt, pepper, and oregano to taste

Instructions

1. Brown pork ribs in a large pot until golden.

2. Add garlic, peppers, salsa verde, and broth. Simmer 20 minutes.

3. Stir in purslane and oregano; cook 10 minutes until tender.

4. Serve with rice, beans, and tortillas.

📚 Source: La Piña en la Cocina – “Verdolagas! Purslane!”

🥔 3. Verdolagas in Salsa Verde (Purslane in Tomatillo Sauce)

A lighter, vegetarian-friendly dish full of bright, herbal flavor. Perfect for meatless Mondays or a simple lunch.

Ingredients

• 1 lb purslane (verdolagas)

• 1 lb tomatillos

• 2 serrano chiles

• 1 garlic clove

• ¼ white onion

• Fresh cilantro (½ cup)

• 1 tsp cumin, 1 tsp salt

• 1 Tbsp olive oil

• Optional: 1 lb diced potatoes

Instructions

1. Simmer tomatillos, chiles, garlic, and onion until soft. Blend with cilantro and cumin.

2. Sauté sauce in olive oil for 5–10 minutes.

3. Add potatoes (if using) and purslane; simmer until stems are tender.

4. Serve with tortillas, beans, and rice.

📚 Source: Hola Jalapeño – “Mexican Purslane Recipe”

🍳 4. Verdolagas con Huevo (Mexican Eggs with Purslane)

A flavorful breakfast dish that’s fast, filling, and loaded with nutrients.

Ingredients

• 2 Tbsp cooking oil

• ¾ cup onion, chopped

• 2 Roma tomatoes, diced

• 1 serrano chile, chopped

• ½ tsp garlic salt

• 1 bunch purslane, chopped

• 4 large eggs, beaten

Instructions

1. Sauté onion in oil until tender.

2. Add tomatoes and chile; cook until soft.

3. Stir in purslane; cook 3 minutes.

4. Add beaten eggs; stir until set.

5. Serve with beans, queso fresco, and tortillas.

📚 Source: Nibbles & Feasts – “Mexican Style Eggs with Purslane”

🍅 5. Verdolagas a la Mexicana (Simple Sautéed Purslane)

Quick, tangy, and colorful — this one works as a side or taco filling.

Ingredients

• 2 cups purslane, chopped

• 1 tsp cumin seeds (ground)

• 1 garlic clove, minced

• 1 dried chile (like Puya or Guajillo), crushed

• ½ onion, diced

• 2 tomatoes, diced

• 1 Tbsp olive oil

• Salt & pepper to taste

Instructions

1. Grind cumin, garlic, and chile into a paste with a little water.

2. Sauté onion and tomato in olive oil until soft.

3. Stir in the spice paste and cook 1 minute.

4. Add purslane, salt, and pepper; cook 3 minutes until wilted.

5. Serve warm with rice or as taco filling.

📚 Source: Healthy Simple Yum – “Verdolagas Receta (Purslane Recipe)”

⚠️ A Note About Oxalates

Purslane is rich in oxalic acid, a natural compound found in spinach and beet greens. While safe for most people, those prone to kidney stones should moderate intake or blanch purslane briefly before eating. Light cooking removes some oxalates while keeping flavor and nutrients intact.

🌿 Why Verdolaga Deserves a Place in Your Kitchen

From rustic pork stews to simple scrambled eggs, purslane adapts to nearly every meal. Its juicy texture cuts through spice and salt, while its nutritional profile rivals superfoods.

When you cook with verdolaga, you’re not just adding greens — you’re keeping alive a centuries-old Mexican culinary tradition rooted in health, flavor, and sustainability.

🪴 Summary

• 🌮 Purslane (verdolaga) is a traditional ingredient in Mexican cuisine.

• 🧄 Commonly paired with pork, eggs, or tomatillo salsa.

• 💚 Rich in omega-3s, antioxidants, and vitamins.

• ⚠️ Contains oxalates — blanch if you’re sensitive.

• 🌱 Delicious, sustainable, and easy to grow or forage.

Purslane proves that some of the best flavors — and nutrients — come from the plants growing right under our feet.