🌶️ Red Chile Pork Tamale Filling | Perfect for Warm Weather Holiday Feasts 🎄☀️

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs reduce fat while maintaining flavor.

dried red chiles

🥗Healthier: fresh red bell peppers

💰Cheaper: canned red chiles

Fresh bell peppers offer a milder flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories.

corn masa

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber.

In a 4-quart heavy pot, combine pork, onion, smashed garlic, peppercorns, and ½ tsp of salt. Add enough water to cover the meat (about 4 to 5 cups). Bring to a boil, reduce heat, and let it simmer on medium-low for 1 to 1½ hours, or until the meat is tender. Remove the pork from the broth and shred it using two forks. Discard the broth.

In a dry skillet, toast the dried ancho and pasilla chiles over medium heat for 4 to 5 minutes, turning frequently, until they release a smoky aroma. Remove stems and seeds.

Place the chiles in a large bowl and cover them with boiling water. Let them soak for about 30 minutes until softened. Remove the chiles and reserve ¾ cup of the soaking liquid.

In a blender, combine the soaked chiles, reserved liquid, 2 cloves of halved garlic, and the remaining ½ tsp salt. Blend until smooth.

Add the shredded pork and blended chile sauce to a medium bowl. Stir to coat thoroughly. Cover and refrigerate if not serving immediately (it can be stored for up to 24 hours).

Cooking Techniques

Equipment Needed

Spice Level: