Authentic Green Pork Tamales Recipe
Ingredients:
Tamales
- Prepared Masa for Tamales (Traditional)
Pork in Green Sauce
- 15–20 green tomatillos
- 3 serrano chiles
- 3 garlic cloves
- ¼ white onion
- 3 tsp chicken bouillon
- 2 bunches of cilantro
- 1.5 lbs Boston Butt (pork shoulder)
Preparation:
Meat
- Cut the pork into cubes.
- Cook the meat for about 40 minutes, stirring occasionally (every 10 minutes max)
Green Sauce
- Boil the tomatillos until their color changes.
- Boil the 3 serrano chiles for about 5 minutes.
- Toast the 3 garlic cloves lightly.
- Blend the tomatillos, chiles, garlic, and onion together with the chicken bouillon.
- Add the cilantro at the end and blend again.
- Return the sauce to the pot and bring to a boil.
- Add the sauce to the cooked pork and let all the flavors combine for about 20 minutes.
Tamales
- Prepare the masa in a bowl.
- Soak the corn husks in warm water for about 20 minutes to soften them.
- To assemble the tamales:
- Place a corn husk on a flat surface.
- Spread a layer of masa, leaving the top part free for folding.
- Add a generous spoonful of the pork in green sauce in the center.
- Fold or roll the tamal, starting from the top corner, then fold the sides.
- In a tamal steamer pot, add enough water and place a few corn husks at the bottom as a base.
- Arrange the tamales with the folded end facing down.
- Steam for 1 hour.
- Once cooked, let them rest for a few minutes.
Now, enjoy your delicious homemade green pork tamales!