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    You are in: Home / Recipes / Roasted Pork Tamales With Salsa Verde Filling Recipe
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    Roasted Pork Tamales With Salsa Verde Filling

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 20 mins

    2 hrs 35 mins

    2 hrs 45 mins

    Witch Doctor's Note:

    This tamale preparation will work with any type of filling, i.e., chicken, beef. The filling also works well in empanadas, tacos, sopes and quesadillas.

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    Units: US | Metric

    For the Tamale Dough

    For the Roast Pork with Salsa Verde Filling

    • 2 lbs pork (boneless shoulder works best)
    • 2 tablespoons vegetable oil
    • 2 cups chicken broth

    For the Salsa Verde (use 1 quart)


    1. 1
      For the Tamale Dough:.
    2. 2
      In a mixer add corn flour, water, baking powder, salt, butter and shortening. Mix at medium speed for about 3 minutes until mixture becomes light and fluffy.
    3. 3
      Spread 2 ounces of tamale dough on each corn husk and place 1 1/2 ounces of pork filling in the center of each. Fold corn husk and place into a steamer for 1 hour. Allow time to rest and serve warm.
    4. 4
      For the Roast Pork with Salsa Verde Filling:.
    5. 5
      Heat medium-sized roasting pan, add vegetable oil, and add pork which has been cut into cubes about 2 inches by 2 inches and seasoned on all sides with salt and pepper.
    6. 6
      Sear pork to a golden brown on all sides.
    7. 7
      Add salsa Verde and chicken broth. Cover and place in a 300-degree oven for about 1 1/2 hours, or until meat is very tender.
    8. 8
      Remove pork from liquid and cool.
    9. 9
      Pull meat, shredding it into small pieces, then brown lightly in a sauté pan and add cooking liquid. Season to taste.
    10. 10
      For the Salsa Verde:.
    11. 11
      In a medium pot bring 3 quarts of water to a boil, then add tomatillos, onions, jalapenos and garlic. Simmer for 5 minutes and drain.
    12. 12
      Place ingredients in a blender with cilantro, lime juice and salt; puree.
    13. 13
      Return pureed mixture to sauce pot and simmer gently for 15 minutes. Adjust seasoning as needed.

    Browse Our Top Pork Loins Recipes

    Ratings & Reviews:

    • on December 31, 2011


      This was my family's Christmas Eve dinner. I followed the directions exactly, and was pleased with the finished tamales. I got exactly 14 tamales, but had about 3 or 4 cups of leftover filling. That is fine b/c we will use the rest to make enchiladas. I did have a problem with steaming, and it's the same problem I had the one other time I made tamales. After 2 hours, they were still mush and not set at all. I had to resort to setting them on a tray and putting them in the oven on low heat for about 30 minutes. I use a plain old steamer basket, so perhaps I need to invest in an actual tamale steamer to fix that problem. All in all, everyone loved the tamales, I know I will use the recipe again. Thanks for posting it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2011


      Definitely five star. I didn't make tamales but made them into enchiladas. Will make tamales one day but will use this one forever.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Pork Tamales With Salsa Verde Filling

    Serving Size: 1 (2831 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 180.4
    Calories from Fat 96
    Total Fat 10.6 g
    Saturated Fat 3.8 g
    Cholesterol 38.5 mg
    Sodium 219.3 mg
    Total Carbohydrate 9.3 g
    Dietary Fiber 1.1 g
    Sugars 0.9 g
    Protein 11.7 g

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