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+ servings

Verdolagas en salsa verde con carne de cerdo

Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Entrees
Cuisine: Mexican
Servings: 4 servings


  • Chef knife
  • Dutch oven/stew pot with lid
  • Blender


  • 900 g verdolagas, thick stems removed and washed Check your Mexican and Middle Eastern markets from late Summer through Fall.
  • 1 Kg port shoulder or butt
  • 40 g salt
  • 15 ml olive oil

Salsa Verde

  • ½ kg tomatillos, husked and quartered
  • 4 Serrano chiles, halved
  • ½ onion
  • 6 g minced garlic (about 2 cloves)
  • 1/2 cup Cilantro, chopped
  • 500 ml beef stock
  • salt and pepper to taste


Mise en place

  • Clean the verdolagas removing thick stems.
  • Trim the pork, cut into palm-sized pieces, and salt liberally on all sides

Make sauce

  • In a blender process the tomatillos, onion, garlic, chile, and cilantro on high speed until smooth.


  • In a deep dutch oven or stew pot, sear the pork to brown on all sides. Remove from pan and set aside.
  • Pour the sauce in the hot pan to deglaze the fond from the surface.
  • Add the broth to the pan and place the meat back into the liquid. Seal tightly and simmer on medium-low for 1 hour.
  • When the meat begins to pull apart, add the verdolagas. Cook until meat is easily pulled apart with a fork (about 30 min.)


Serve the stew in a bowl with black beans and flour tortillas grilled "ribeadades."
Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.