Tamales with Instant Corn Masa and Green Chili Pork

Green Chili Pork Tamales are a beloved dish from the northern region of Mexico. This recipe combines tender pork shoulder with a mixture of roasted peppers and aromatic spices, all wrapped in a soft, flavorful masa. Perfect for a festive occasion or a cozy family dinner, these tamales bring warmth and satisfaction with every bite.

Ingredients:

For the Green Chili Pork:

• 🥩 3-4 lb pork shoulder
• 🧅 1/2 onion
• 🌶️ 2 jalapeños
• 🧄 6 garlic cloves
• 🧂 Salt and pepper to taste
• 🌿 Small bunch of fresh epazote
  For the Roasted Pepper Mix:
• 🌶️ 6 roasted poblano peppers (peeled and seedless)
• 🧄 4 garlic cloves
• 🧅 1/2 onion
• 🌶️ 3 jalapeños
• 🫑 1 bell pepper (seedless)
• 🧂 Salt and pepper to taste
  For the Masa:
• 🌽 2 cups of instant corn masa
• 🥄 1 tbsp baking powder
• 🧂 1.5 tsp salt
• 🐷 1 cup pork lard or lard
• 🥣 3 cups warm water or broth

Instructions:

1. Prepare the Pork:
   • Cut the pork shoulder into chunks and place them in a large pot.
   • Add the 1/2 onion, 2 jalapeños, and 6 garlic cloves to the pot.
   • Season with salt and pepper to taste, and add the fresh epazote.
   • Cover the ingredients with water and cook on medium heat for 2 hours.
   • Once cooked, let it cool, then remove the meat, discarding chunks of fat, skin, and bones. Strain and reserve the broth for later use.
2. Make the Roasted Pepper Mix:
   • Combine the roasted poblano peppers, 4 garlic cloves, 1/2 onion, 3 jalapeños, and 1 seedless bell pepper in a blender.
   • Add enough water to blend smoothly. Season with salt and pepper.
   • (Optional) For acidity, add tomatillos, but this step can be skipped for a stronger pepper flavor.
   • Combine this mix with the cooked pork and simmer until the liquid dries up.
3. Prepare the Masa:
   • In a bowl, mix 2 cups of instant corn masa with 1 tbsp of baking powder and 1.5 tsp of salt.
   • Add 1 cup of pork lard and 3 cups of warm broth (reserved from the pork) or water.
   • Mix until a smooth, doughy consistency is achieved.
4. Assemble the Tamales:
   • Spread the masa onto corn husks, place a spoonful of the pork and pepper mixture in the center, and wrap securely.
   • Steam the tamales on high heat until steaming begins, then reduce to low and cook for 30 minutes.

Cooking Tips:

• For larger tamales, simply use more masa per tamale and increase the amount of filling.
• Ensure the masa is adequately hydrated and smooth for easy spreading.

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Servings: Approximately 10 tamales

Equipment:

• Large pot
• Blender
• Steamer
• Mixing bowls

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Tamales with Instant Corn Masa and Green Chili Pork