Green Chili Pork Tamales

Fiesta in Every Bite: Green Chili Pork Tamales That’ll Make Your Taste Buds Dance!

Get ready to embark on a culinary journey that will transport you straight to the heart of Mexico. These Green Chili Pork Tamales are not just a meal; they’re a celebration of flavors, textures, and traditions. With each bite, you’ll experience the perfect harmony of tender pork, zesty green chilis, and pillowy masa dough, all wrapped in nature’s own packaging – corn husks.

Imagine the aroma of steaming tamales filling your kitchen, bringing back memories of family gatherings and festive occasions. This recipe is more than just food; it’s a way to connect with loved ones, share stories, and create new traditions. Whether you’re a seasoned tamale maker or a curious first-timer, this recipe will guide you through the process, ensuring a delicious outcome that will have everyone asking for seconds.

Tamales have been a staple of Mexican cuisine for thousands of years, dating back to the Aztec and Mayan civilizations. Today, they remain a beloved dish, often associated with holidays and special events. These Green Chili Pork Tamales are not only delicious but also a great source of protein and complex carbohydrates. Pair them with a side of fresh pico de gallo and a cold horchata for the ultimate Mexican feast.

Green Chili Pork Tamales Recipe

Ingredients:

4 cups masa harina

3 cups warm chicken broth

1 cup lard softened

1 teaspoon baking powder

1 teaspoon salt

2 pounds pork shoulder cut into 2-inch cubes

1 large onion chopped

4 cloves garlic minced

2 cups roasted green chilis chopped

1 tablespoon ground cumin

1 tablespoon dried oregano

Salt and pepper to taste

24 dried corn husks

Instructions:

1. Soak the corn husks in warm water for at least 2 hours or overnight.

2. In a large pot, combine pork, onion, garlic, 1 cup of green chilis, cumin, oregano, salt, and pepper. Cover with water and simmer for 2-3 hours until the pork is tender.

3. Remove the pork from the liquid and shred it. Mix with the remaining green chilis and set aside.

4. In a large bowl, mix masa harina, baking powder, and salt. Gradually add warm chicken broth, stirring until well combined.

5. In a separate bowl, beat the lard until fluffy. Add the lard to the masa mixture and beat until the dough has a spongy texture.

6. Drain and rinse the corn husks. Pat them dry with a towel.

7. Spread about 1/4 cup of masa dough onto the smooth side of each corn husk, leaving a border around the edges.

8. Place a spoonful of the pork filling in the center of the masa.

9. Fold the sides of the corn husk to enclose the filling, then fold up the bottom.

10. Arrange the tamales standing up in a steamer basket.

11. Steam for 60-90 minutes, or until the masa is firm and separates easily from the husk.

12. Let the tamales rest for 10 minutes before serving.

Notes:

• For a vegetarian option, replace the pork with black beans or cheese.
• You can also experiment with different fillings like chicken or beef.
• Leftover tamales can be reheated in the microwave or steamed again for a few minutes.
• Cooked tamales keep for up to 6 months in the freezer. Thaw and reheat when needed.

Nutrition Information

Serving size: 2 tamales

Calories: 380

Fat: 18g

Protein: 15g

Carbohydrates: 42g

Fiber: 4g

Sodium: 450mg

Other Information

Prep time: 1 hour

Cook time: 3-4 hours

Equipment used: Large pot, steamer basket, mixing bowls

Estimated cost per serving: $2.50

Total cost: $15-20

In Conclusion, Green Chili Pork Tamales

These Green Chili Pork Tamales are more than just a meal; they’re a journey into the heart of Mexican culinary tradition. With a little patience and love, you can create a dish that will bring joy to your table and warmth to your home. So gather your ingredients, roll up your sleeves, and get ready to make some tamale magic!

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Kitchen Helper

20QT Stainless Steel Tamale Steamer Pot

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