Roasted Pork Tamales with Salsa Verde Filling
Savor the authentic flavors of Mexico with these Roasted Pork Tamales with Salsa Verde Filling, a culinary masterpiece boasting tender, slow-roasted pork shoulder infused with aromatic spices like cumin and oregano. Wrapped in delicate corn husks, the tamales are filled with a rich, tangy salsa verde made from fresh tomatillos, zesty jalapeños, and fragrant cilantro. The fluffy masa dough, enriched with lard and warm chicken broth, creates the perfect balance of texture and taste. Best of all, they’re steamed to perfection, offering a melt-in-your-mouth experience. Whether for a festive gathering or a comforting homemade meal, these tamales pair beautifully with the vibrant salsa verde for a dish that’s both hearty and irresistible. Perfect for batch cooking, this recipe yields up to 25 tamales, making it ideal for sharing with family and friends. Keywords: roasted pork tamales, salsa verde recipe, authentic Mexican food, homemade tamales, pork shoulder recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 2 tablespoons Olive oil
- 4 Garlic cloves (minced)
- 2 cups Chicken broth
- 10 Tomatillos (husked and rinsed)
- 2 Jalapeño peppers
- 1 White onion (quartered)
- 1 cup Fresh cilantro (chopped)
- 4 cups Corn masa harina
- 2 teaspoons Baking powder
- 1.5 cups Lard or vegetable shortening
- 3 cups Warm chicken broth
- 25 Dried corn husks (soaked in hot water)
Instructions
Preheat the oven to 350°F (175°C).
Season the pork shoulder with salt, black pepper, cumin, and oregano. Heat olive oil in a large Dutch oven over medium-high heat and sear the pork on all sides until browned.
Add the minced garlic and chicken broth to the pot. Cover and place in the oven for 2.5 to 3 hours, or until the pork is tender and easy to shred.
While the pork roasts, prepare the salsa verde. In a pot of boiling water, cook the tomatillos, jalapeños, and onion for 7-10 minutes until softened.
Transfer the boiled vegetables to a blender along with the fresh cilantro and a pinch of salt. Blend until smooth. Set aside.
Once the pork is done, shred it using two forks and mix in 1 cup of the prepared salsa verde. Reserve the remaining salsa for serving.
To make the masa dough, combine the masa harina, baking powder, and a pinch of salt in a large bowl. Add the lard or vegetable shortening and mix until crumbly.
Gradually add the warm chicken broth to the masa mixture, kneading until the dough is smooth and spreads easily like peanut butter.
Drain the soaked corn husks and pat them dry. Spread 2-3 tablespoons of masa dough onto the center of each husk, leaving space on the edges.
Add 1-2 tablespoons of the pork and salsa verde filling onto the masa. Fold the sides of the husk inwards and then fold up the bottom flap to seal the tamale.
Place the tamales upright in a steamer basket, ensuring they are not packed too tightly.
Steam the tamales over simmering water for 1.5 to 2 hours, checking occasionally to ensure there is enough water in the pot. The tamales are done when the masa pulls away cleanly from the corn husk.
Serve the tamales warm with the reserved salsa verde on the side.
Nutrition Facts
Calories |
8108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 600.3 g | 770% | |
| Saturated Fat | 211.6 g | 1058% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 9974 mg | 434% | |
| Total Carbohydrate | 488.1 g | 177% | |
| Dietary Fiber | 68.2 g | 244% | |
| Total Sugars | 47.9 g | ||
| Protein | 234.0 g | 468% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1152 mg | 89% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 8152 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
