Authentic Pork and Green Chili Tamales Recipe – Traditional Mexican Dish
Experience the authentic taste of Mexico with these delectable tamales, featuring a vibrant green chili sauce and tender pork carnitas. The combination of roasted poblanos, tomatillos, and cilantro creates a bright and fruity base that perfectly complements the rich, savory pork filling. These light and tender tamales are sure to impress your family and friends!
Ingredients
- 4 medium poblano peppers
- 1 medium jalapeño
- 1 pound tomatillos, husked, washed, and halved
- 3 medium cloves garlic, smashed and peeled
- 1 cup packed roughly chopped fresh cilantro leaves and tender stems
- 1 cup homemade chicken stock or low-sodium broth
- 2 tablespoons juice from 1 lime
- Kosher salt
- Sugar, to taste
- 4 cups shredded pork carnitas (see notes)
- 1 recipe basic tamale dough
- 3 dozen dried corn husks, soaked in water for at least 1 hour
- Salsa verde, for serving
Directions
- Start by roasting the poblanos and jalapeño peppers. You can do this over the flame of a gas stove, on a grill, or under a hot broiler. Turn them occasionally until the skin is completely charred and blackened all over. Once done, place them in a bowl and cover with plastic wrap. Let them cool for about 10-15 minutes.
- While the peppers are cooling, prepare the tomatillos. Place them cut-side down on a baking sheet and broil until they’ve charred and softened, which should take about 10 minutes.
- Once the peppers are cool enough to handle, use paper towels to rub off the charred skins. Remove the stems and seeds, then transfer the peppers to a blender. Add the broiled tomatillos to the blender as well, making sure to include any liquid that’s accumulated.
- To the blender, add the garlic, cilantro, chicken stock, and lime juice. Blend until you have a smooth salsa. Pour this mixture into a large bowl and season with salt and sugar to taste. Stir in the shredded pork carnitas and set aside.
- Now it’s time to assemble the tamales. Take a corn husk and place 2-3 tablespoons of tamale dough on the larger end. Spread it into a rectangle about 1/4 inch thick, leaving a 1-inch border around the edges of the husk. Place a heaping tablespoon of the pork and green chili filling in a line down the center of the dough.
- Fold the sides of the husk over so that the dough surrounds the filling. Then fold up the bottom of the husk and secure it by tying a thin strip of husk around the tamale. Repeat this process with the remaining husks, dough, and filling.
- To cook the tamales, fill a large pot with 1 inch of water and bring it to a boil. Place the tamales upright in a steamer insert or on a rack above the water level. Cover and steam for about 1 hour, or until the dough is cooked through and easily pulls away from the husk.
- Once cooked, remove the tamales from the steamer and let them rest for about 15 minutes to allow the dough to firm up. Serve your delicious homemade tamales immediately with salsa verde on the side.
Storage and Reheating Tips
These tamales can be stored in the refrigerator for up to a week or frozen for up to four months. To reheat, simply steam them until warmed through, or microwave on high for 2 minutes. They’re perfect for making ahead and enjoying later!
Recipe Notes
If you don’t have shredded pork carnitas on hand, don’t worry! You can easily make your own by simmering 2 pounds of cubed boneless pork shoulder in the green chile sauce. Cover and cook until the meat is fork-tender, then shred it. You may need to add extra chicken stock to thin out the sauce if it thickens too much during cooking.
Nutritional Facts
| Nutrition Facts | |
|---|---|
| Servings: 30 | |
| Amount per serving | |
| Calories | 307 |
| % Daily Value* | |
| Total Fat 16g | 21% |
| Saturated Fat 5g | 24% |
| Cholesterol 41mg | 14% |
| Sodium 927mg | 40% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 4g | 15% |
| Total Sugars 2g | |
| Protein 14g | |
| Vitamin C 31mg | 154% |
| Calcium 119mg | 9% |
| Iron 2mg | 10% |
| Potassium 368mg | 8% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Why You’ll Love This Recipe
These tamales are not just delicious; they’re a fun cooking project that’s perfect for gathering friends and family in the kitchen. The combination of the tender, flavorful pork and the zesty green chili sauce creates a taste sensation that’s hard to beat. Plus, the process of making tamales is a cherished tradition in many Mexican families, so you’ll be participating in a rich culinary heritage.
Serving Suggestions
While these tamales are fantastic on their own, you can elevate your meal by serving them with some traditional sides. Try pairing them with refried beans, Mexican rice, or a fresh and crisp jicama salad. Don’t forget to offer extra salsa verde on the side for those who like an extra kick of flavor!
Customization Options
One of the best things about tamales is how versatile they are. Feel free to experiment with different fillings to suit your taste or dietary needs. You could try a vegetarian version with roasted vegetables and cheese, or switch up the meat to chicken or beef. The green chili sauce would work wonderfully with any of these variations.