Make the Easiest NO LARD Chile Verde Chicken TAMALES in the INSTANT POT,so MOIST you’ll be surprised

pork lard

🥗Healthier: vegetable shortening

💰Cheaper: canola oil

Vegetable shortening reduces saturated fat while canola oil is more affordable.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour increases fiber content, while cornmeal is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: dairy-free cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu provides protein with fewer calories, while canned beans are budget-friendly.

Add 5 lbs of chicken breast to the Instant Pot, ensuring they have the rib.

Season with 1 tbsp of garlic salt and 3 tbsps of coarse salt.

Add 1 onion, 1 head of garlic, 3 garlic cloves, 1 anaheim pepper, and 10 cups of water to the pot.

Close the Instant Pot and set to pressure cook for 20 minutes.

After 20 minutes, perform a quick release and remove the chicken breast from the pot.

Add 1/2 lb of tomatillo and 1/2 lb of green chile to the broth in the pot and allow to cook.

Shred the chicken and set it aside.

Strain the broth and set it aside for the masa.

Blend together the tomatillo, green chile, 2 roasted poblano peppers, 4 garlic cloves, a handful of spinach, 3 allspice berries, 3 whole cloves, 1/2 tsp peppercorn, 1/2 tsp ground cumin, and 1/2 tsp oregano until smooth.

Reserve 1 cup of the salsa to add to the masa and mix the rest with the shredded chicken filling.

Set the Instant Pot to sauté and add a little shortening until hot.

Add the shredded chicken to the pot, season with mozzarella chicken seasoning, salt, and black pepper, and mix.

Add the reserved salsa to the chicken and cook for 5 minutes, then set aside.

In a mixing bowl, add 2 1/4 cups of vegetable shortening and beat for 5 minutes at medium speed until creamy.

Add 5 tsp of baking powder and reduce speed to low.

Add 1 cup of instant corn masa for tamales and salt to taste (2 tsp).

Alternate adding the rest of the instant corn masa (6 1/2 cups) and chicken broth until fully incorporated.

Increase speed to medium and mix for 15 minutes, checking for hydration by dropping a piece in water to see if it floats.

Remove the bowl from the mixer and let the masa rest for 15 minutes.

Soak corn husks overnight for softness.

Spread masa on the soft side of the corn husk using a spatula or pastry cutter.

Add chicken filling to the center, fold the sides over, and then fold the bottom up to secure.

Repeat with remaining husks and filling.

Place a steamer rack in the Instant Pot and add enough water to cover the bottom without touching the rack.

Arrange the tamales upright in the pot with the tails facing up.

Cover and pressure cook for 45 minutes.

Allow tamales to rest for 15 minutes after cooking, then let them rest for another 10-15 minutes to set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary