Tamales De Pollo Con Chile Verde Green Chile Chicken Tamales
Transport your taste buds to the heart of Mexican cuisine with these irresistible Tamales de Pollo con Chile Verde (Green Chile Chicken Tamales). Perfectly steamed and wrapped in tender corn husks, these tamales feature a light, fluffy masa dough and a savory filling of shredded chicken drenched in a vibrant green chile sauce made from roasted chiles, tomatillos, and fresh cilantro. Every bite is a harmonious blend of smoky, tangy, and mildly spicy flavors, enhanced by the authentic touch of lard and the rich warmth of homemade chicken broth. Ideal for celebrations or cozy dinners, these tamales are both satisfying and incredibly versatile—serve them with the reserved chile verde sauce for a zesty kick. With traditional techniques and bold flavors, this recipe is your ultimate guide to creating an authentic culinary masterpiece that your family will adore.
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Recipe Information
Ingredients
- 25 pieces Dried corn husks
- 4 cups Masa harina
- 3.5 cups Chicken broth
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Lard or vegetable shortening
- 4 cups Cooked chicken, shredded
- 1 pound Tomatillos, husked and rinsed
- 3 pieces Fresh green chiles (e.g., Anaheim or poblano), roasted and peeled
- 3 pieces Garlic cloves
- 1 cup White onion, chopped
- 0.5 cup Cilantro leaves
- 2 tablespoons Olive oil
- 1 teaspoon Salt (for sauce)
- 1 cup Water
Instructions
Soak the dried corn husks in warm water for at least 30 minutes until soft and pliable.
In a large mixing bowl, combine masa harina, baking powder, and salt. Gradually add chicken broth while mixing until a soft dough forms.
In a separate bowl, beat lard or vegetable shortening until fluffy, then mix it into the masa mixture. Knead until the dough is smooth and easily spreadable.
In a medium saucepan, combine the tomatillos, roasted green chiles, garlic, onion, and water. Simmer for 10 minutes until softened.
Blend the tomatillo mixture with cilantro and salt in a blender until smooth.
Heat olive oil in a skillet over medium heat and pour in the green chile sauce. Simmer for 10 minutes to thicken slightly.
Mix shredded chicken with half of the prepared green chile sauce in a large bowl. Reserve the remaining sauce for serving.
Remove corn husks from water and pat dry. Spread 2-3 tablespoons of masa dough onto the center of each husk. Add 1-2 tablespoons of the chicken filling and spread slightly.
Fold one side of the husk over the filling, then the other side, and tuck the bottom end under to seal.
Set up a steamer pot with water and bring to a gentle boil. Place tamales upright in the steamer basket, open side up.
Cover the tamales with a damp kitchen towel and steam for about 90 minutes, checking periodically to ensure there is enough water in the pot.
Tamales are done when the masa easily pulls away from the corn husk. Let cool slightly before serving with reserved green chile sauce.
Nutrition Facts
Calories |
172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 345 mg | 15% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 194 mg | 4% | |
*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.
