How to make pork tamales
This dish is sure to be a crowd-pleaser and pairs well with the Vidal Blanc from Two Twisted Posts Winery. It appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.
What You’ll Need:
- 3 lbs pork shoulder or loin
- Salt and pepper
- 2 T. olive oil
- 6 cloves garlic
- 2 New Mexico chili peppers
- 1 ancho chili pepper
- 3 c. chicken stock
- 1 t. minced garlic
- ⅓ c. freshly minced cilantro
- 1 c. tomatillo salsa
- 2 cups instant masa flour
- 2 c. warm water
- Corn husks
- Butchers twine
- 2 bowls
Step 1: Preheat the oven to 350 F.
Step 2: Trim any large pockets of fat from the pork. Rub lightly with salt and pepper.
Step 3: In a large Dutch oven, heat the oil over medium high heat and add the pork. Sear the pork on all sides.
Step 4: Add the chilis and garlic then pour the chicken stock into the pan. Bring to a boil then cover and place the pan in the oven. Braise for about 2 hours or until the meat registers 190 to 200 F.
Step 5: Remove the meat from the oven, place on a cutting board, and cool slightly before shredding. Reserve the braising liquid.
Step 6: Shred the meat and place in a mixing bowl. Remove the peppers from the braising pan and scrape the softened pepper flesh from the tough skins.
Step 7: Discard the skins and place the inside of the pepper in the bowl with the pork. Remove the garlic cloves and mince. Place in the bowl.
Step 8: Add the minced garlic, cilantro, and salsa. Stir well and set aside.
Step 9: In a large bowl, soak the husks in hot water to soften.
Step 10: In a medium bowl mix together the masa flour and water. The mixture should be thin enough to spread and thick enough to not run off the husks.
Step 11: Lay out 2 to 4 pieces of husks overlapping slightly and top with a spoonful of the masa mix. Pat out into about 3” X 3."