Embark on a culinary journey to the vibrant flavors of the Southwest with our Green Chile Pork Tamale Filling! This tantalizing dish is a symphony of savory and spicy, featuring tender pork enveloped in a robust green chile sauce. Experience the perfect balance of heat and flavor in every bite, as the succulent pork mingles with the zesty green chiles, aromatic spices, and a touch of tangy tomatillos. Savor the richness of the pork, complemented by the vibrant kick of the chiles, leaving your taste buds invigorated. This versatile filling can be nestled within warm, fluffy tamales, folded into flavorful empanadas, or spooned over crispy tostadas. Unleash your creativity and explore endless possibilities with this delectable Green Chile Pork Tamale Filling.
In addition to the main recipe, this comprehensive article offers a treasure trove of culinary variations to satisfy every palate. Discover the secrets to crafting a smoky and flavorful Roasted Tomatillo Salsa, perfect for adding a tangy kick to your favorite dishes. Experiment with our Sweet Corn Tamale Filling, a delightful vegetarian option that captures the essence of summer in every bite. Create a savory and hearty Pork Chile Verde, a traditional Mexican stew that combines tender pork, zesty green chiles, and a medley of aromatic spices. And for a spicy and satisfying treat, try our Green Chile Enchilada Sauce, guaranteed to tantalize your taste buds with its bold and fiery flavor.
GREEN CHILE PORK TAMALES
Steps:
- Place the dried corn husks in a large pot and cover with water.
- Place a heavy plate or a smaller pot full of water on top of husks to keep them in the water. Let soak for 3 hours or up to 1 day, flipping occasionally until husks are softened.
- Place an oven rack on the top setting. Turn the oven on broil. Peel and rinse the tomatillos.
- Line a heavy baking sheet with foil. Place tomatillos on baking sheet and place under broiler.
- Broil (grill) until black spots form on tomatillos, then flip and broil (grill) other side. This takes about 5-10 minutes per side depending on the strength of the broiler.
- Place roasted tomatillos and juices from the pan into a food processor and allow to cool about 5 minutes. Add the garlic and chopped Serrano chiles and process until smooth.
- Heat the olive oil in a medium saucepan over medium high heat.
- Add the tomatillo puree and boil, stirring continuously, for 5 minutes (it should turn thick like a paste).
- Add in the chicken broth, stir to mix well. Reduce heat to medium low and allow to simmer, stirring occasionally until mixture coats the back of a spoon and is reduced to about a cup.
- Stir in the shredded pork and cilantro. Salt to taste.
- Prepare the dough. In the bowl of an electric mixer, cream together the butter and canola oil until it's white and creamy.
- In a separate bowl mix the masa harina, baking powder and salt. Add masa mixture to whipped butter and canola one cup at a time.
- Reduce the mixer speed to low, gradually add the chicken broth. Add more or less as necessary until it has the consistence of soft cream cheese.
- Take 3 large corn husks and tear them into 1/4 inch strips. (Put these back in the water until ready to use because they dry out and start breaking when you try to work with them.
- Take a large pot with a steamer attachment. Pour about 2 inches of water into the bottom of the pot, or enough to touch the bottom of the steamer. Line the bottom of the steamer with corn husks.
- Unfold 2 corn husks onto a work surface. Take 1/4 cup of dough and, starting near the top of the husk, press it out into a 4 inch square, leaving 2-3 inches at the bottom of the husk. Place a heaping tablespoon of the filling in a line down the center of the dough square.
- Fold the dough into the corn husk. And wrap the husk around the dough. Fold up the skinny bottom part of the husk. And secure it with one of the corn husk ties.
- Stand them up in the steamer. If there aren't enough tamales to tightly pack the steamer, place crumpled aluminum foil in the excess space.
- Steam the tamales for about 40 minutes or until the dough deepens in color and easily pulls away from the husk.
PORK GREEN CHILE
A simple and, in my opinion, authentic version, this recipe comes down at least 3 or 4 generations of my family. You will know it's done when the sauce has a medium thickness. Remember, the longer it cooks, the better it will taste. You can serve smothered over burritos or with warm tortillas, beans and/or fried potatoes. Also delicious with fried eggs (Huevos rancheros). Substitute 4 or 5 chopped roasted chiles for green chiles and jalapenos if you prefer.
Provided by DEONNE1
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
- Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
- Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 5 g, Cholesterol 67.9 mg, Fat 21.5 g, Fiber 0.9 g, Protein 22.5 g, SaturatedFat 6.6 g, Sodium 578.2 mg, Sugar 1.8 g
GREEN CHILE PORK TAMALE FILLING
I wanted green chile pork tamales and couldn't find a recipe, so I made up my own. This filling is mild and delicious! (Time does not include making it into tamales.)
Provided by Julesong
Categories Pork
Time 32m
Yield 12-16 tamales worth of filling, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large, heavy pot heat the oil (I use my Le Cruset). Saute the onion until just translucent, then add the minced garlic and saute another few minutes until garlic softens.
- Add the green chiles and saute, stirring occasionally, for about 7 minutes, allowing most of the moisture from the chiles to evaporate.
- Add the ground pork and stir well to combine. Saute until pork is fully cooked and slightly browned, about 10-14 minutes. Add the ancho powder, cumin, and oregano, stirring to coat the mixture well.
- Fold in the cotija cheese and combine well. Use as tamale filling and enjoy! Top your tamales with your favorite tamale sauce (I use my Rich and Delicious Enchilada Sauce recipe for tamales, absolutely wonderful stuff).
- Also works very well as an enchilada filling. Makes about 3-4 cups filling.
GREEN CHILE TAMALES
Steps:
- Combine the roasted poblanos and tomatillo salsa in a blender of food processor. Puree until smooth. Add the pureed chile mixture to the masa dough and mix well to combine. Reserve at room temperature. Follow method of filling and steaming as in Turkey Tamale recipe.
- In a blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
TAMALES WITH GREEN CHILI AND PORK RECIPE
A green chili made of roasted poblanos, tomatillos, and cilantro provides a bright and fruity base for the rich pork carnitas in these light and tender tamales.
Provided by Joshua Bousel
Categories Entree Appetizers and Hors d'Oeuvres Snacks
Time 2h30m
Yield 30
Number Of Ingredients 13
Steps:
- Preheat broiler. Roast poblanos and jalapeño peppers directly over the flame of a gas stove, grill, or under a hot broiler, turning occasionally, until skin is completely charred and blackened all over. Place in a bowl, cover with plastic wrap, and let stand until cool enough to handle, 10 to 15 minutes. Using paper towels, run off charred skins, then stem and seed peppers. Transfer to the jar of a blender and set aside.
- Meanwhile, place tomatillos on a baking sheet, cut sides down. Broil until tomatillos have charred and softened, about 10 minutes. Transfer to blender with peppers, along with any liquid.
- Add garlic, cilantro, chicken stock and lime juice and puree until smooth. Transfer salsa to a large bowl and season with salt and sugar to taste. Stir in shredded pork and set aside.
- Working one at a time, place a corn husk on work surface. Place 2-3 tablespoons of tamale dough on larger end of husk and spread into a rectangle approximately 1/4 inch thick, leaving a 1-inch border around edges of husk. Place a heaping tablespoon of filling in a line down center of dough. Fold over sides of husk so dough surrounds filling, then fold bottom of husk up and secure closed by tying a thin strip of husk around tamale. Repeat with remaining husks, dough, and filling.
- Fill a large pot with 1 inch of water and bring to a boil. Rest tamales upright in a steamer insert or on rack above the water level. Cover and steam until dough is cooked through and pulls away easily from the husk, about 1 hour. Remove tamales from steamer and let rest until dough firms up, about 15 minutes. Serve immediately with salsa verde or store in refrigerator for up to a week or freeze for up to four months. Defrost and reheat tamales in steamer until warmed through or in microwave on high for 2 minutes.
Nutrition Facts : Calories 307 kcal, Carbohydrate 25 g, Cholesterol 41 mg, Fiber 4 g, Protein 14 g, SaturatedFat 5 g, Sodium 927 mg, Sugar 2 g, Fat 16 g, ServingSize Makes approximately 30 tamales, UnsaturatedFat 0 g
PORK TAMALES
Provided by Food Network Kitchen
Time 3h55m
Yield 24 tamales
Number Of Ingredients 16
Steps:
- Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.
- Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
- Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.
- Meanwhile, make the dough: Mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 2/3 cups of the reserved cooking liquid in a bowl until combined.
- Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
- Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and let cool slightly before unwrapping.
REAL HOMEMADE TAMALES
I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.
Provided by SADDIECAT
Categories World Cuisine Recipes Latin American Mexican
Time 3h35m
Yield 16
Number Of Ingredients 13
Steps:
- Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
- Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
- Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
- Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
- Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.6 g, Cholesterol 36.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 401.4 mg, Sugar 0.4 g
Tips:
- Choose the right pork:Pork shoulder or butt roast is the best cut of meat for tamales because it is fatty and flavorful. Make sure to trim excess fat before cooking.
- Don't overcook the pork:The pork should be cooked until it is tender but not dry. Overcooked pork will be tough and chewy.
- Use a food processor or blender to shred the pork:This will make the pork easier to mix with the other ingredients. You can also chop the pork by hand, but it will take longer.
- Season the pork generously:The pork should be seasoned with a variety of spices, including chili powder, cumin, garlic powder, and salt. You can also add other spices to your taste, such as oregano, paprika, or cayenne pepper.
- Let the filling cool before assembling the tamales:This will make it easier to work with and will help prevent the tamales from falling apart.
Conclusion:
Green chile pork tamales are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great party food or potluck dish. With a little planning and preparation, you can easily make green chile pork tamales at home. Just be sure to follow the tips above to ensure that your tamales turn out perfect.
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