Get ready for a flavor fiesta with our Green Chili Pork Tamales! These little bundles of joy are packed with succulent pork and the zing of green chilies.
Ingredients:
- Corn husks (soaked overnight)
- Filling:
- 2 cups shredded cooked pork
- 1 cup roasted and chopped green chilies
- 1 cup shredded Monterey Jack cheese
- Black Olives, whole pitted, optional
- Masa dough:
- 2 cups masa harina
- 1 1/3 cups pork broth
- 2/3 cup vegetable shortening
- 1 teaspoon baking powder
- Salt to taste
Instructions:
Step 1: Prep the Corn Husks
Soak corn husks overnight for flexibility.
Step 2: Make the Filling
Combine shredded pork, roasted green chilies, and shredded Monterey Jack cheese for a mouthwatering filling. Pork should marinate overnight, or at least 2 hours with chilis and any spices.
Step 3: Create the Masa Dough
Mix masa harina, chicken broth, vegetable shortening, baking powder, and salt to create a velvety masa dough. Tip: Balls of the dough should float when the mixture is correct. If not you need more shortening.
Step 4: Assemble the Tamales
Spread masa dough onto soaked corn husks, add a generous spoonful of the green chili pork filling, add a black olive and roll into a tamale. Secure ends with strips of corn husks.
Step 5: Steam to Perfection
Place tamales in a steamer and steam for 1-1.5 hours until masa is cooked.
Step 6: Serve and Enjoy!
Unwrap the tamales, revealing the juicy goodness inside. Top with your favorite condiments and savor the Southwestern flavors!
Capture the essence of these Green Chili Pork Tamales and share your creation using #GreenChiliPorkTamales. Let’s spice up our culinary journey! 🌮🌶️ #SouthwestCuisine #FoodieJourney