Verdolagas con Carne de Puerco
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pork simmered in smoky salsa roja with fresh purslane greens and spices. It's hearty and tangy, served traditionally with rice and warm tortillas for a comforting Mexican meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 pounds pork meat (cut into 2-inch pieces)
- 1 pound verdolagas /purslane greens (cleaned and washed)
- 1 bay leaf
- salt and pepper (to taste)
- 4 medium tomatoes
- 1 guajillo chile
- 1 chipotle chile
- ½ small onion
- 2 cloves garlic
- ½ teaspoon cumin seeds
- ½ teaspoon black peppercorns
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 30m
- Sodium
- 340mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1496mg
- Calcium
- 97mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 340MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.