Pork and Pepper Pockets
Mario Batali's Green Chile Pork Tamales
- For the Filling Mixture:
- 4 tablespoons Olive Oil
- 4 Poblano Peppers
- 2 Jalapeno Peppers
- 1 pound Tomatillos (halved)
- 1 bunch Cilantro (chopped and divided)
- 3 pounds Boneless Pork Butt (cut into 2-inch chunks)
- 1 Yellow Onion (diced)
- 6 cloves Garlic (sliced)
- 2 tablespoons Cumin
- 1 bottle Ale
- 3 cups Chicken Stock
- Salt to taste
- Lime Wedges (to taste)
For the Masa Mixture:
- 1/2 cup Lard
- Salt to taste
- 2 cups Masa Harina
- 1 cup Chicken Stock
- Corn Husks (rinsed and soaked for 2 hours in warm water)
- For the Filling Mixture: Preheat the oven to 450 degrees. Toss the poblanos and jalapenos in 2 tablespoons of the olive oil oil and season with salt. Place in the oven to roast for about 15 minutes or until the skin is dark brown. Remove from the oven and allow to cool. Remove the skin and the seeds from the peppers.
- In a blender, puree the peppers with the tomatillos and half the cilantro and season with salt.
- Heat the remaining oil in a Dutch oven. Season the pork with salt and pepper and brown the pork on all sides. Add the onions, garlic, and the cumin and cook for 2 more minutes. Add the beer and the chicken stock and bring to a boil and reduce to a simmer. Add the rest of cilantro. Stir in the tomatillo mixture and let simmer until the pork is tender and the mixture has reduced a bit, about an hour and a half. Season with lime wedges.
- For the Masa Mixture: Using a hand mixer in a large bowl, whip lard and salt together. Alternate adding the masa harina and the chicken broth until smooth and full combined, with the consistency of a soft dough.
- Take 2 tablespoons of masa mixture, press into palm of hand, to flatten. Place a tablespoon of filling mixture into center and fold masa paste around to cover and seal. Place inside two overlapping corn husks, roll up to cover and fold in edges to cover tamale completely.
- Place tamales in steamer, seam side down and steam for 30 minutes. If you do not have a steamer, add water to pasta pot, enough to boil but not touching the bottom of the pasta insert.