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Pork Chile Verde Tamales

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Celebrate the season with tender pork tamales in a spicy and tangy tomatillo sauce. Enjoy them freshly made or freeze for an impromptu family gathering at a later date.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 20 tamales


Original reipce makes 2 dozen Change Servings

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  • Step 1 of 13

    SOAK corn husks in hot water for at least 1 hour.

  • Step 2 of 13

    COMBINE tomatillos, chiles and enough water to cover in a 3-quart stock pot. Heat over medium-high heat for 12 to 15 minutes or until tomatillos begin to darken. Remove from heat and drain.

  • Step 3 of 13

    PLACE cooked tomatillos, chiles, cilantro, onion, garlic and ½ teaspoon bouillon in a blender; cover. Blend until smooth.

  • Step 4 of 13

    HEAT oil in a large skillet over medium heat. Add pork cubes; season with coffee granules and remaining ½ teaspoon bouillon. Cook, stirring frequently, for 20 minutes or until cooked through.

  • Step 5 of 13

    ADD half of the tomatillo salsa to pork. Stir in evaporated milk; cook over medium-low heat, stirring occasionally, for 20 minutes. Remove from heat; let cool.

  • Step 6 of 13

    PLACE 1 corn husk on a flat surface, pointy side down. Spread ¼ cup masa over husk; top with 1 ½ tablespoons pork mixture.

  • Step 7 of 13

    FOLD sides over filling.

  • Step 8 of 13

    FOLD pointy side under.

  • Step 9 of 13

    REPEAT with remaining husks and pork mixture.

  • Step 10 of 13

    FILL a large, deep pot with 2 to 3 inches of water. Cover the bottom and sides with a layer of corn husks. Stand tamales in the pot with open side up. If pot is too big, put a mug or small bowl inside to ensure tamales stay upright.

  • Step 11 of 13

    COVER tamales with remaining husks and damp towel; cover with lid. Bring water to boil. Reduce heat to medium, adding water as needed. Steam for 80 minutes or until masa pulls away from husk.

  • Step 12 of 13

    SERVE with remaining tomatillo salsa.

  • Step 13 of 13

    TIP: Remove serrano chile seeds if you prefer a milder version of this recipe.

Nutrition Facts

Amount Per Serving
Servings: 20 tamales
Calories 180
Calories from Fat 110
%Daily Value*
Total Fat 13g 19%
Saturated Fat 4.5g 21%
Cholesterol 25mg 8%
Sodium 150mg 6%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 6%
Sugars 1g
Protein 6g
Vitamin A 2%
Vitamin C 4%
Calcium 4%
Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet.
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