Read Related: Healthy Eating With BlendersVERDOLAGAS EN SALSA VERDE Adapted and translated from Mexico en la Cocina de Marichu, Serves: 4-6
This recipe comes from a cookbook I scored at a Mexico City flea market called México en la Cocina de Marichu. Marichu, the author, wrote several cookbooks for Mexican home cooks in the 1960s and 70s. México en la Cocina de Marichu is full of traditional favorites, including chiles rellenos, atoles and tamales. Many Mexican cooks add pork to this dish, usually ribs or pork spine, but I don’t think it necessarily needs it. If you want to add pork anyway, fry the meat first in a pan, then add water and salt, cover and cook on low until the meat is tender and done. About a pound of meat would work fine for this dish. Serve your stewed verdolagas with beans and warm tortillas.