Authentic Smoked Pork Tamales

Get 2 lb pork butt and slice it thinner to speed up cook time.

Sprinkle mosquite seasoning on both sides of the pork and rub it in well.

Pour a whole box of chicken broth into a full pan, then add onion, garlic, bay leaf, and cumin. Stir well.

Lay the seasoned pork in the pan with the broth mixture.

Preheat smoker to 275°F and add 3 pieces of hickory wood.

Smoke the pork for about 45 minutes to an hour, then seal with foil and cook for 2 to 2 and a half hours until fork tender.

Soak corn husks in warm water for about 2 hours, using a pot to keep them submerged.

Prepare the sauce by removing stems and seeds from dried guilo and ancho chilies, then boil them with jalapenos, sanos, white onion, and garlic cloves for about 15 minutes until tender.

Drain the liquid from the boiled ingredients and blend them until smooth, adding about 2 tablespoons of broth if needed for consistency.

Strain the blended sauce to remove any remaining seeds and thick bits.

Shred the smoked pork with a fork and mix in about 3 tablespoons of Hatch Green Chili.

Combine 2 and 1/2 cups of Masa with salt to prepare the masa for the tamales.

Equipment Needed

Spice Level: