Green Chile Tamales
Green Chile Tamales are a flavorful and festive treat, perfect for gatherings or special occasions. This recipe features tender, slow-cooked pork seasoned with aromatic spices and enveloped in a rich green chile salsa. The masa, made from a blend of masa harina and pork broth, is layered with the savory filling and steamed to perfection.
With a vibrant, zesty green chile sauce and a soft, flaky texture, these tamales are a delicious celebration of traditional Mexican cuisine. Enjoy them fresh out of the steamer or reheat for a tasty meal anytime!
Green Chile Tamales
Ingredients
For the Pork:
4 lbs Pork Butt or Pork Shoulder (chopped into pieces)
1 head garlic
1 onion
2 bay leaves
2 tablespoons salt
½ tablespoon pepper
Water (see below for exact amount)
For the Masa:
1 ⅓ cups shortening (or lard)
4 cups masa harina
2 ½ teaspoons salt
2 teaspoons baking powder
3 ½ cups pork broth
For the Salsa Verde:
24 tomatillos
1 onion
8 jalapenos (or serrano peppers)
4 garlic cloves
Water (enough to cover the tomatillos)
Cilantro (handful)
Juice of 2 limes
Salt (to taste)
Also Needed:
45 corn husks
Water for soaking and steaming
Instructions
For the Pork:
Rinse and chop the pork into pieces.
In a large pot, combine the pork, garlic, onion, bay leaves, salt, and pepper.
For Instant Pot: Add enough water to cover ¾ of the pork. Close the lid, set the valve to sealing, and select the Stew/Meat setting. Perform a quick release when done.
For Stove Top: Add water until it is about 4 inches above the pork. Cover and cook for 2 ½ hours, or until the pork is fork-tender.
Skim the fat off the top of the broth.
Remove the pork from the pot and let it cool slightly.
Reserve the broth for later use.
How to Make Masa for Tamales:
Beat the shortening (or lard) in a mixer until smooth, about 2 minutes.
In a large bowl, mix the masa harina, salt, and baking powder.
Gradually add the dry ingredients to the mixer, alternating with the pork broth, until fully combined.
Continue mixing until the masa reaches a smooth consistency.
For the Salsa Verde:
Place the tomatillos, onion, garlic, and jalapenos in a stockpot.
Cover with water and bring to a boil.
Cook for 8 minutes, then discard the water and let the ingredients cool slightly.
Blend the tomatillos, onion, garlic, jalapenos, cilantro, lime juice, and salt in a blender until smooth.
How to Make the Filling:
In a large stockpot, combine the shredded pork, salsa verde, and 2 cups of pork broth.
Cook for 20 minutes and then set aside to cool.
For the Corn Husks:
Separate and clean the corn husks, removing any debris.
Soak the husks in hot water for 20-30 minutes, or overnight for best results.
How to Assemble Tamales:
Set up a workstation with masa, corn husks, and pork filling.
Spread a thin layer of masa on each corn husk, leaving the top pointed end uncovered.
Add a generous amount of the pork filling to the center of the masa.
Fold one side of the corn husk over the filling, then fold the other side over.
Fold the pointed top of the husk down towards the center.
Arrange the tamales upright while assembling the rest.
Add water to the pot, just above the steamer insert.
Place all the tamales upright in the steamer.
Cover with the lid and cook for 1 ½ to 2 hours.
Enjoy your Green Chile Tamales!
Notes:
Pork Cut: Pork butt or pork shoulder is recommended for its flavor and tenderness, but you can also use pork loin or other cuts if desired.
Broth: Reserve the pork broth after cooking the meat to use in the masa. It enhances the flavor and keeps the masa moist.
Masa Consistency: The masa should be smooth and spreadable. If it’s too dry, add more broth; if too wet, add a bit more masa harina. The texture should be similar to soft playdough.
Salsa Verde: Adjust the spice level by using fewer jalapenos or substituting with milder peppers if you prefer a less spicy filling.
Corn Husks: Make sure to soak the corn husks thoroughly to make them pliable. This prevents tearing when wrapping the tamales.
Assembling Tamales: Be sure not to overfill the tamales, as this can make folding difficult and may cause the tamales to burst during cooking.
Steaming: Ensure the tamales are standing upright in the steamer to allow even cooking. If needed, add more water to the steamer to keep the tamales moist during the cooking process.
Cooling: Allow the tamales to cool slightly before unwrapping to let the masa firm up. This makes them easier to handle and less likely to fall apart.
Freezing: Tamales freeze well. After steaming, let them cool completely, then wrap individually and freeze. Reheat by steaming or microwaving.
Variations: Feel free to experiment with different fillings, such as cheese, vegetables, or other meats. Adjust seasoning and spice levels according to taste.
Nutrition Information:
Serving Size: 1 tamale
Calories: 200 kcal | Total Fat: 12 g | Saturated Fat: 4 g | Cholesterol: 50 mg | Sodium: 400 mg | Total Carbohydrates: 20 g | Dietary Fiber: 2 g | Sugars: 2 g | Protein: 10 g
Frequently Asked Questions:
Can I use chicken instead of pork?
Yes, you can substitute chicken for pork.
Adjust cooking times and seasonings as needed.
Can I make tamales ahead of time?
Absolutely! You can assemble the tamales in advance and freeze them.
Steam from frozen, adding a few extra minutes to the cooking time.
What if I don’t have corn husks?
If you can’t find corn husks, you can use parchment paper or aluminum foil as an alternative.
Just make sure they are securely wrapped.
How do I know when the tamales are done?
Tamales are done when the masa is firm and pulls away easily from the husks.
They should be hot and steamed through.
Can I use store-bought salsa verde?
Yes, store-bought salsa verde can be used as a time-saving substitute for homemade.
Adjust seasoning to taste.
How do I adjust the spice level?
To make the tamales milder, reduce the number of jalapenos or substitute with milder peppers.
For extra heat, add more jalapenos or hot sauce.
What is the best way to reheat tamales?
Reheat tamales by steaming them for about 15-20 minutes, or microwave them covered with a damp paper towel until heated through.
Can I use a different fat for the masa?
Yes, you can use butter or vegetable shortening instead of lard.
The texture and flavor might vary slightly.
How can I make tamales vegetarian?
Substitute the pork with a vegetable filling, such as sautéed mushrooms, beans, and cheese.
Adjust seasoning accordingly.
What should I serve with tamales?
Tamales are great with sides like Mexican rice, refried beans, or a fresh salad.
You can also serve them with additional salsa verde or crema.