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Mario Batali's Green Chile Pork Tamales

Green Chile Pork Tamales Mario Batali
Pork and Pepper Pockets
skill level
Moderate
time
Over 120min
servings
24
cost
$
Contributed by :
Green Chile Pork Tamales Recipe: Customize the tamale filling with chicken, cheese, or vegetables depending on your preferences.
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ingredients
  • 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)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4 Poblano Peppers
    2 Jalapeno Peppers
    4 tablespoons Olive Oil
    Salt to taste
    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. 
  • 2
    1 pound Tomatillos (halved)
    1 bunch Cilantro (chopped and divided)
    In a blender, puree the peppers with the tomatillos and half the cilantro and season with salt.
  • 3
    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
    Lime Wedges (to taste)
    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.
  • 4
    1/2 cup Lard
    Salt to taste
    2 cups Masa Harina
    1 cup Chicken Stock
    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.
  • 5
    Corn Husks (rinsed and soaked for 2 hours in warm water)
    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. 
  • 6
     
    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. 

    Helpful Tips:
    1. You could also braise chicken, shrimp or beef in this braising liquid.
    2. You can find cornhusks at a Latin grocery store. Be sure to soak them for about an hour before using.
    3. The tamales freeze really well, so you can enjoy the leftovers another day.
 
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