Chicken with Purslane Greens and Salsa Verde (Pollo en salsa verde con verdolagas)
Prep time
Cook time
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Chicken stewed in a flavourful sauce made from fresh purslane greens and Mexican salsa verde.
Recipe type: Main, dinner, lunch
Cuisine: Mexican
Serves: Serves 2
  • 2 large boneless and skinless chicken breasts
  • 1.5 cups of salsa verde (made from this recipe)
  • 3 garlic cloves, minced
  • half a cup of chicken broth
  • half a pound of fresh verdolagas (purslane), throughly cleaned and roots cut off
  • 1.5 Tablespoons of olive oil
  • fine sea salt, to taste
  • (extra chiles if want it spicier)
  • To Serve:
  • pinto beans (make your own fromthis recipe)
  • white rice or Mexican rice (make your own from this recipe)
  • warm corn tortillas
  1. To get the verdolagas/purslane ready, we first cut off the hard stems and only leave the thinner upper parts. Now throughly rinse them — you’ll have to repeat this step a couple of times until all of the dirt is removed. Set aside to throughly drain off any excess water.
  2. Heat oli in a large pan, once hot add the chicken and brown on both sides. Add the minced garlic and sauté for a couple of minutes. Gently pour in the salsa verde and allow to come to a light simmer. Next add the chicken chicken broth, a little sea salt, give the ingredients a gentle stir, cover, and over medium-low heat allow to simmer until the chicken is cooked through. (If using extra chiles you can roughly chop them and add them at the same time as the garlic.)
  3. The chicken should be cooked until it is very tender and pulls apart easily. Once the chicken is ready, taste the sauce and adjust the salt if needed. Next place the verdolagas (purslane) in the pan, making sure to distribute them around the sauce. Cook covered until the verdolagas have wilted and softened. Serve with warm corn tortillas, rice, and beans if desired.
- The traditional Mexican recipe uses pork, if you'd like swap out the chicken for the pork. I've used pork chops and other cuts cube into small pieces. Many people like to make this dish with carnitas too.

- I like to use chicken because it is a less fatty and healthier cut of meat. Also, the pork takes longer to cook to the point of being super tender and falling apart easily.
Recipe by Spicie Foodie ™ at