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1
For the Tamale Dough:
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2
In a mixer add corn flour, water, baking powder, salt, butter and shortening. Mix at medium speed for about 3 minutes until mixture becomes light and fluffy.
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3
Spread 2 ounces of tamale dough on each corn husk and place 1 1/2 ounces of pork filling in the center of each. Fold corn husk and place into a steamer for 1 hour. Allow time to rest and serve warm.
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4
For the Roast Pork with Salsa Verde Filling:
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5
Heat medium-sized roasting pan, add vegetable oil, and add pork which has been cut into cubes about 2 inches by 2 inches and seasoned on all sides with salt and pepper.
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6
Sear pork to a golden brown on all sides.
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7
Add salsa Verde and chicken broth. Cover and place in a 300-degree oven for about 1 1/2 hours, or until meat is very tender.
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8
Remove pork from liquid and cool.
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9
Pull meat, shredding it into small pieces, then brown lightly in a saute pan and add cooking liquid. Season to taste.
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10
For the Salsa Verde:
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11
In a medium pot bring 3 quarts of water to a boil, then add tomatillos, onions, jalapenos and garlic. Simmer for 5 minutes and drain.
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12
Place ingredients in a blender with cilantro, lime juice and salt; puree.
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13
Return pureed mixture to sauce pot and simmer gently for 15 minutes. Adjust seasoning as needed.
