Crock Pot Green Chile Pork Tamales

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner and pork loin is less expensive.

lard

🥗Healthier: vegetable shortening

💰Cheaper: butter

Vegetable shortening is lower in saturated fat, while butter is often cheaper.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, and cornmeal is a budget-friendly option.

green chiles

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat with fewer calories, while bell peppers are more economical.

Roast 5 hatch chiles, 2 poblano peppers, 2-3 jalapenos, and 5-6 serrano peppers.

Boil 10-12 tomatillos until they turn pale, then let them sit in hot water.

Grind 8-10 peppercorns and 1 tsp coriander seeds.

Remove stems, peel, and seed the roasted peppers (hatch and poblano) and just remove the stems from the jalapeno and serrano peppers.

Chop half a white onion and prepare 6-8 garlic cloves.

Add tomatillos, roasted peppers, onion, garlic, ground peppercorns, coriander seeds, 1.5 tbsp Mexican oregano, and 2 tsp salt into a blender.

Add 1 cup of beef broth or water to the blender and blend until smooth, adjusting consistency as needed.

Cut 6-7 lbs of pork shoulder into smaller pieces and season with salt and pepper.

Layer the pork and sauce in an 8-quart crock pot, starting with sauce, then meat, and repeat until all ingredients are used, adding 2 bay leaves before sealing.

Cook on high for a while, then turn to low and let cook overnight for 13-14 hours.

Shred the cooked pork and cover while preparing the corn husks and masa.

Soak corn husks in hot water for about 30 minutes, ensuring they are submerged.

Prepare masa by mixing 4-5 cups of Monteeka with 15 cups of Maseca, 1 tbsp baking soda, 4 tbsp baking powder, and 1 tbsp salt.

Heat 4 cups of broth and add 2 tbsp chicken bouillon, then let cool slightly before adding to masa mixture.

Mix until crumbly, then create a crater in the masa and slowly add the heated broth and reserved sauce from the meat preparation.

Cooking Techniques

Equipment Needed

Spice Level: