Roasted Pork Tamales With Salsa Verde Filling

Name: Roasted Pork Tamales With Salsa Verde Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Tamale Dough; 2 cups maseca cornflour, for tamales (Maseca is the brand name, it is Mexican corn flour); 2 cups warm water or 2 cups stock; 1 teaspoon baking powder; 1 teaspoon salt; 5 1/3 tablespoons vegetable shortening; 5 1/3 tablespoons butter; 12 dry corn husks; For the Roast Pork with Salsa Verde Filling; 2 lbs pork (boneless shoulder works best); 2 tablespoons vegetable oil; 2 cups chicken broth; For the Salsa Verde (use 1 quart); 10 tomatillos; 1 medium onion, peeled and quartered; 6 garlic cloves, stem removed; 2 jalapenos or 2 serrano peppers; 1/2 cup chopped cilantro; 2 tablespoons lime juice; salt, to taste

Servings: persons

For the Tamale Dough
2 cups maseca cornflour, for tamales (Maseca is the brand name, it is Mexican corn flour)
2 cups warm water or 2 cups stock
1 teaspoon baking powder
1 teaspoon salt
5 1/3 tablespoons vegetable shortening
5 1/3 tablespoons butter
12 dry corn husks
For the Roast Pork with Salsa Verde Filling
2 lbs pork (boneless shoulder works best)
2 tablespoons vegetable oil
2 cups chicken broth
For the Salsa Verde (use 1 quart)
10 tomatillos
1 medium onion, peeled and quartered
6 garlic cloves, stem removed
2 jalapenos or 2 serrano peppers
1/2 cup chopped cilantro
2 tablespoons lime juice
salt, to taste

1
For the Tamale Dough:
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.
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.
4
For the Roast Pork with Salsa Verde Filling:
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.
6
Sear pork to a golden brown on all sides.
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.
8
Remove pork from liquid and cool.
9
Pull meat, shredding it into small pieces, then brown lightly in a saute pan and add cooking liquid. Season to taste.
10
For the Salsa Verde:
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.
12
Place ingredients in a blender with cilantro, lime juice and salt; puree.
13
Return pureed mixture to sauce pot and simmer gently for 15 minutes. Adjust seasoning as needed.

1688

kcal

Calories

Fat

161

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the Tamale Dough, 2 cups maseca cornflour, for tamales (Maseca is the brand name, it is Mexican corn flour), 2 cups warm water or 2 cups stock, 1 teaspoon baking powder, and more.

Yes, Roasted Pork Tamales With Salsa Verde Filling falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!