Mario Batali's Green Chile Pork Tamales
A classic combination of flavors, the succulent pork is complemented by the bright, acidic tomatillos and spicy jalapeños and poblanos. Classic tamales!
- 4 tablespoons olive oil
- 4 poblano peppers
- 2 jalapeño peppers
- 1 pound tomatillos, halved
- 1 bunch Cilantro (chopped and divided)
- 3 pounds boneless pork butt, cut into 2-inch pieces
- 1 yellow onion, diced
- 6 cloves garlic, sliced
- 2 tablespoons cumin
- 1 bottle ale
- 3 cups chicken stock
- Salt, to taste
- Lime wedges for serving
- 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
Adapted from abc.go.com
Preheat the oven to 450°F. Toss the poblanos and jalapeños 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.
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.
You could also braise chicken, shrimp or beef in this braising liquid.
You can find cornhusks at a Latin grocery store. Be sure to soak them for about an hour before using.
The tamales freeze really well, so you can enjoy the leftovers another day.
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