Ingredients
- 11/2 ounces dried New Mexico or Anaheim chiles (about 5 large)
- 2 tablespoons minced garlic
- 2 tablespoons lime juice
- 5 pound pork shoulder
- 11/2 tablespoons ground cumin
- 1 tablespoon salt
- 2 teaspoon black pepper
- 11/2 cups sliced onion (about 1 large)
- 6 ounces beer or chicken broth
- 20 corn husks
- 2 cups masa (Mexican corn flour)
- 1 teaspoon baking powder
- 2/3 cup vegetable shortening
Preparation
Step 1
over the chiles with water in a small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Transfer the chiles to a plate, reserving 1/4 cup liquid. Remove and discard the chile stems. Place the chiles in a blender. Add the reserved liquid, the garlic and lime juice. Cover and blend until pureed.
2
Sprinkle the pork evenly with the cumin, salt and black pepper. Place the onion in a 4- to 5-quart slow cooker. Top with the pork. Add the beer. Top with the chile puree. Cover and cook set to High heat until tender, about 5 hours. Transfer 2 cups cooking liquid to a small bowl. Set aside. Shred the pork with 2 forks.
3
Soak the corn husks in warm water for 10–15 minutes. Meanwhile, combine the masa and baking powder in a medium bowl. Stir in the 2 cups cooking liquid until a soft dough forms. Place the shortening in another medium bowl. Beat with an electric mixer until fluffy. Beat in the masa mixture until a spongy dough forms.
4
Spread 1–2 tbsp. masa dough on each softened husk. Place 1–2 tbsp. shredded pork in the center. Fold the sides of each husk into the center. Tie each with butcher’s twine. Place the filled husks in a steamer. Cover with a damp cloth or more soaked corn husks. Steam for 1 hour. Serve hot.