Green Chili Pork Tamales Recipe

Chile Verde Tamales • Mama Latina Tips

WEBJan 28, 2016 · Shred the pork. Put tomatillos, jalapeños, garlic cloves, onion, 1 teaspoon of salt, cilantro, and one cup of water or meat broth in …

Rating: 4.7/5(35)
1. Cover 40-45 corn husks with hot water, place a heavy pan on top to make sure all the husks stay covered. Let them soak for 45 minutes. If you are making your filling in advance, soak the corn husks the day you are making the tamales.
2. Place pork, bay leaves, pepper and 2 teaspoons salt in a pressure cooker, cover the meat with water and cook according to your pressure cooker's instruction manual (Note: Every pressure cooker is different, in mine it took 40 minutes). You can also use a slow cooker or a pot, but this will take longer. Whichever method you choose, in the end, you will need to have very tender pork meat and at least 3 cups of broth. When the meat is done, take it out of the broth and let it rest for a few minutes. Reserve the broth for later.
3. Mix tamal flour, salt and baking powder. Pour broth and mix until well integrated. Place the vegetable shortening in a big bowl and beat until creamy and fluffy. Add the tamal mixture and with you hands mix all ingredients for 5-7 minutes. The masa will be a little coarse, wet and spreadable.

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