This incredibly delicious Green Pork Tamales recipe comes together in about 90 minutes and uses steaming for a easy weeknight dinner that your family will love! You can switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Is there anything better than cozying up to a warm plate of tamales?
Ingredient Breakdown
- Pork Shoulder
- Green Chile Sauce
- Masa Harina
- Baking Powder & Salt
- Lard or Vegetable Shortening
- Chicken Broth
- Corn Husks
Let’s Get Cooking!
Cook the Pork: Start by placing the pork shoulder in a large pot and covering it with water. Bring it to a boil, then reduce the heat and let it simmer for about 2 hours until it’s fork-tender. You’ll want those tender shreds to be easy to mix with the green chile sauce. Once it’s ready, shred the pork with two forks, then add in 2 cups of green chile sauce. This combo is heavenly, all full of that luscious flavor. Give it a good stir, and set it aside.
Prepare the Masa: In a large bowl, combine 4 cups of masa harina, 1 teaspoon of baking powder, and 1 teaspoon of salt. In another bowl, beat 1 cup of lard or vegetable shortening until it’s fluffy, trust me, this is key for texture! Gradually mix the masa mixture into the fluff, then slowly add 1 to 1.5 cups of chicken broth until the dough reaches a spreadable consistency. You want it to be moist but not too wet. It’s a little labor-intensive, but oh, the flavor payoff!
Spread the Masa: Take your soaked corn husks and lay them flat. Spread about 2 tablespoons of masa dough onto the wide side of each husk, leaving space at the ends. Add a generous tablespoon of the shredded pork mixture on top and fold the husk over to close. Then, fold the bottom up to secure it. Repeat until you’ve used up your masa and pork!
Steam the Tamales: Place the tamales upright in a large steamer over boiling water. Cover them with a damp towel and steam for about 1 to 1.5 hours or until the masa separates easily from the husk. The smell while they steam is truly amazing, so just breathe it in! It’s like a promise of the deliciousness about to come.
Let Them Cool: Once the tamales are done, let them cool slightly before serving. Trust me, this slight cooling period brings out even more flavor!
Why I Love This Recipe
This is my go-to recipe when I want a true taste of home, even on the busiest of weeknights! My family absolutely loves it, and I’m a real sucker for the taste of homemade tamales. Plus, the best part is you can use whatever ingredients you have on hand. If you’ve got some leftover roasted veggies, toss those in! This dish is all about community and sharing, whatever works in your kitchen.
If you loved this Green Pork Tamales recipe, be sure to check out my Sweet Jalapeno Pork Tenderloin, my Cuban Mojo Pork, or my Boneless Pork Chops! You’ll thank yourself later for these crowd-pleasers!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 90 minutes, making it perfect for busy weeknights. You’ll be amazed at how quickly you can whip these up, and the satisfaction of serving homemade tamales will blow your family’s minds!
Comfort Food
Full of flavor and packed with nostalgia, these tamales bring that warm, fuzzy feeling of home cooking straight to the table. Each bite feels like a loving hug honestly, who doesn’t love that?
Customizable
This tamales recipe is so flexible; it’s perfect for using up odds and ends in your fridge! Want to throw in some black beans or different meats? Go for it! You can make this dish uniquely yours every time, and it’ll still be delicious.
Make-Ahead Friendly
Feel free to double the recipe and freeze half! Just steam them when you’re ready to eat, and you’ve got a fabulous homemade meal ready in a heartbeat, perfect for meal prep.
Crowd-Pleaser
You’ll find that everyone will flock to these tamales; they’re just that good. It’s loaded with tons of flavor, just the kind of dish that brings folks together around the table!
Serving and Storage Tips
Serving Suggestions
I usually serve these tamales with a side of Mexican crema, fresh salsa, or even a zesty guacamole. Oh! And don’t forget a squeeze of lime, such a game-changer!
Storage
Store any leftovers in the refrigerator for up to 3 days. Just make sure they’re in an airtight container so they don’t dry out. Hot tip: to keep them moist, you can cover them with a damp paper towel when reheating.
Reheating Instructions
To reheat, simply pop them in the microwave for about 1-2 minutes, or steam them again if you want that fresh taste! If you’re feeling particularly adventurous, consider crisping them up in a pan, so delicious!
Freezer Friendly
Yes! These tamales are definitely freezer-friendly. Just lay them flat in a single layer on a baking sheet, freeze until firm, and then transfer them to a freezer-safe bag. When you’re ready to enjoy, steam them straight from the freezer, adding a few extra minutes to the cooking time.
Food is really about bringing people together, isn’t it? You can enjoy making these Green Pork Tamales at home while creating lovely memories with family and friends. This recipe is not just about the food; it’s about laughter, love, and of course, a bit of spice! Enjoy every bite, and don’t forget to share the love. Follow LunaChef on Pinterest for daily meal inspiration and air fryer cooking tips.
Green Pork Tamales
Ingredients
Method
- Place the pork shoulder in a large pot and cover it with water. Bring to a boil, then reduce the heat and let it simmer for about 2 hours until fork-tender.
- Shred the pork and mix in 2 cups of green chile sauce. Set it aside.
- In a large bowl, combine masa harina, baking powder, and salt.
- In another bowl, beat the lard or vegetable shortening until fluffy.
- Gradually mix the masa mixture into the fluff, then add chicken broth until the dough is spreadable.
- Lay the soaked corn husks flat and spread about 2 tablespoons of masa dough onto the wide side, leaving space at the ends.
- Add a tablespoon of the pork mixture on top, fold the husk to close, and fold the bottom up.
- Repeat until masa and pork are used up.
- Place tamales upright in a large steamer over boiling water and cover with a damp towel.
- Steam for 1 to 1.5 hours until masa separates easily from the husk.
- Let the tamales cool slightly before serving to enhance flavor.