Green Pork Tamales

Dive into the authentic flavors of traditional Mexican cuisine with these Green Pork Tamales. Made with tender pork shoulder, vibrant green salsa, and fluffy, perfectly steamed masa, these tamales are a true delight. Perfect for breakfast, snacks, or special gatherings like Día de la Candelaria, this recipe brings a taste of Mexico to your table. Yielding up to 40 tamales, they're a wonderful way to share culinary joy with family and friends.

Ingredients

For the Meat (Pork)
💧 2½ Liters ⅔ gallon Water
🍖 1½ kg 4 lb Pork Shoulder, cleaned and in pieces
🧅 ½ Onion
🧄 4 cloves Garlic
🧂 1½ tsp Salt

For the Corn Husks
🌽 Corn Husks for Tamales

For the Green Salsa (Salsa Verde)
🌶️ 8-10 Serrano Chiles
🍅 ¾ kg 1½ lb Tomatillos
🧅 ¼ Onion
🧄 2-3 large Garlic cloves
🌿 1 small bunch Cilantro
🧂 1¾ tsp Salt

For the Masa (Dough)
🌽 ½ kg 4 cups Instant Corn Masa Flour, resembles Maseca style
🍵 3 cups Pork Stock from cooking meat
🟡 400 gm 14 oz Vegetable Shortening or Pork Lard
🔼 1 Tbsp Baking Powder
🧂 1¼ - 1½ Tbsp Salt
🍵 1¾ - 2 cups Pork Stock to achieve desired masa consistency

Instructions

1- Prepare the Pork:

• In a large stainless steel pot, place pork shoulder pieces with water, onion, garlic, and salt.
• Cook for 1 hour 40 minutes until tender. Remove pork, cool, and shred. Strain and reserve broth.

2- Prepare the Corn Husks:

• Rinse corn husks under running water to remove debris.
• Submerge in hot water, using a weight to keep them submerged.

3- Prepare the Green Salsa:

• Chop serrano chiles, tomatillos, onion, and garlic.
• Blend with cilantro and salt (without water) until textured. Strain excess liquid.

4- Prepare the Masa (Dough):

• Mix masa flour with reserved pork stock until hydrated.
• In a separate bowl, beat shortening or lard with an electric mixer until fluffy.
• Gradually mix masa with beaten shortening/lard. Add baking powder and salt.
• Add additional pork stock for consistency. Test by dropping masa into water—it should float if ready.

5- Assemble the Tamales:

• Spread masa on a softened corn husk, leaving borders.
• Add shredded pork and a spoonful of salsa pulp.
• Fold husk to enclose filling, optionally tying with a husk strip.
• Repeat to make 38-40 tamales.

6- Steam the Tamales:

• Fill steamer pot with hot water below the rack; place two coins inside.
• Line pot with extra husks, arrange tamales upright.
• Cover with husks and towel; place lid on pot.
• Steam over high heat; when boiling, reduce to medium-low, steam for 1 hour 15 minutes.
• Rest for 20 minutes before serving.

Prep Time: 2.5-3 hours
Cook Time: 1 hour 15 minutes steaming
Total Time: Approx. 4-5 hours
Servings: 38-40 tamales
Equipment:

• Cooking Pot: Large stainless steel (For pork)
• Strainer/Sieve: Metal
• Blender: Resembles Cuisinart or KitchenAid
• Mixing Bowl: Glass and stainless steel
• Electric Mixer: Handheld, brand unspecified
• Tamales Steamer Pot (Tamalera): Aluminum with black handles

Cooking Tips

• Ensure pork shreds easily and salsa is thick.
• Masa should be airy and salty.
• Use coins in the steamer for water control.
• Rest tamales after steaming for best texture.

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Green Pork Tamales