Green Chili Pork Tamales

We always look forward to our Christmas Eve Mexican Buffet and the long standing traditions that have been established in our family.  There is nothing like a great homemade Tamale and all the trimmings. Every year I try to make a new Tamale to add to the menu.  This year I am presenting a Green Chili Pork Tamale and I am very excited to share it with you today.

Green Chili Pork Tamales

Green Chili Pork Tamales
Miz Helen's Kitchen 
The Filling 

2 1/2 lb. Boston Butt Pork Roast

The Rub

Mix the following ingredients for a rub

2 tsp Kosher Salt
2 tsp fresh ground pepper 

1 tsp Chipotle Chili Powder

2 tsp Cumin

1 tsp Cayenne Pepper

Add

2 cups chopped Green Chile's

2 cloves garlic minced

2 cups water

For The Sear

1 Tbs Extra Virgin Olive Oil

Directions

• Wash the Roast and pat it dry cover the Roast with the rub.
• Sear the Roast in 1 Tbs Extra Virgin Olive Oil in a very hot skillet
• Place the Roast in the warm Slow Cooker pan.
• Add the Green Chile's, Garlic,  and the water.
• Cook on high for 4 hours or on low for 6 to 8 hours
• Take the Roast out and let it stand for 5 minutes,then pull the meat apart with forks

The Tamale Dough

Miz Helen's Kitchen

Makes 12 Tamale
2 cups Masa Harina
2 cups Boiling Water
11 tablespoons vegetable shortening or Lard chilled
1 1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground cumin
1/4 teaspoon Cayenne pepper
1/2 cup chicken stock, chilled

Directions

• In a mixer with paddle attachment mix the Masa Harina, cumin, and Cayenne pepper
• Add the boiling water in a steady stream to the mixing bowl while the mixer is on medium speed. Continue to mix until the dough forms a ball. Continue to mix  for five minutes.
• Transfer the dough ball to a clean bowl and refrigerate the dough for one hour.
• Returning the dough to the mixer, beat the dough on medium to high for five more minutes.
• With the mixer running add the vegetable shortening 2 tablespoons at a time and mix well with each addition until the entire shortening amount has been added and the mixture is smooth.
• Combine the salt baking powder and chilled Chicken stock, slowing adding the mixture to the dough while the mixer is running. Mix until thoroughly combined.

Prepare the Tamale

• Fill the prepared Corn Husks with the dough 

• Put 1 to 2 tablespoons of the filling down the center of the dough

• Roll and tie the Tamale

• Steam the Tamale 1 hour 

Print Recipe

 If this is your first time to make Tamales you might want to check out the Christmas Eve Tamale Tutorial that is linked at the bottom of this post.

 Serving with Mexican Rice Casserole

 Enjoy!

You Might  Like To Visit Our Other Tamale Recipes And The Tutorial At These links

Christmas Eve Tamale Tutorial

Corn and Black Bean Pork Tamale 

Turkey Cranberry Tamale

Pomegranate Tamale with Flan Sauce
Sweet Potato Tamale Dessert 

We are wishing you and your family the Happiest Holy Days and may the joy of this season be with you though out the year.
Peace and Joy
Miz Helen