Best Mario Batalis Green Chile Pork Tamales Recipes

GREEN CHILE PORK TAMALE FILLING

Green Chile Pork Tamale Filling image

I wanted green chile pork tamales and couldn't find a recipe, so I made up my own. This filling is mild and delicious! (Time does not include making it into tamales.)

Provided by Julesong

Categories Pork

Time 32m

Yield 12-16 tamales worth of filling, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
2 cups diced yellow sweet onions
8 garlic cloves, minced
12 ounces canned mild green chilies (3 four-oz cans)
2 lbs ground lean pork
2 tablespoons minced fresh Mexican oregano
1 tablespoon dried ancho chile powder
2 teaspoons dried ground cumin
1 cup crumbled Cotija cheese

Steps:

In a large, heavy pot heat the oil (I use my Le Cruset). Saute the onion until just translucent, then add the minced garlic and saute another few minutes until garlic softens.
Add the green chiles and saute, stirring occasionally, for about 7 minutes, allowing most of the moisture from the chiles to evaporate.
Add the ground pork and stir well to combine. Saute until pork is fully cooked and slightly browned, about 10-14 minutes. Add the ancho powder, cumin, and oregano, stirring to coat the mixture well.
Fold in the cotija cheese and combine well. Use as tamale filling and enjoy! Top your tamales with your favorite tamale sauce (I use my Rich and Delicious Enchilada Sauce recipe for tamales, absolutely wonderful stuff).
Also works very well as an enchilada filling. Makes about 3-4 cups filling.

MARIO BATALI'S GREEN CHILE PORK TAMALES RECIPE - (4.2/5)

Mario Batali's Green Chile Pork Tamales Recipe - (4.2/5) image

Provided by 1buttons

Number Of Ingredients 20

Ingredients

FILLING:
4 tablespoons olive oil
4 poblano peppers
2 jalapeño peppers
1 pound tomatillos, halved
1 bunch Cilantro (chopped and divided)
3 pounds boneless pork butt, cut into 2-inch pieces
1 yellow onion, diced
6 cloves garlic, sliced
2 tablespoons cumin
1 bottle ale
3 cups chicken stock
Salt, to taste
Lime wedges for serving
MASA:
1/2 cup lard
Salt, to taste
2 cups masa harina
1 cup chicken stock
Corn husks, rinsed and soaked for 2 hours in warm water

Steps:

Preheat the oven to 450°F. Toss the poblanos and jalapeños in 2 tablespoons of the olive oil oil and season with salt. Place in the oven to roast for about 15 minutes or until the skin is dark brown. Remove from the oven and allow to cool. Remove the skin and the seeds from the peppers. In a blender, puree the peppers with the tomatillos and half the cilantro and season with salt. Heat the remaining oil in a Dutch oven. Season the pork with salt and pepper and brown the pork on all sides. Add the onions, garlic, and the cumin and cook for 2 more minutes. Add the beer and the chicken stock and bring to a boil and reduce to a simmer. Add the rest of cilantro. Stir in the tomatillo mixture and let simmer until the pork is tender and the mixture has reduced a bit, about an hour and a half. Season with lime wedges. Take 2 tablespoons of masa mixture, press into palm of hand, to flatten. Place a tablespoon of filling mixture into center and fold masa paste around to cover and seal. Place inside two overlapping corn husks, roll up to cover and fold in edges to cover tamale completely. Place tamales in steamer, seam side down and steam for 30 minutes. If you do not have a steamer, add water to pasta pot, enough to boil but not touching the bottom of the pasta insert. TIPS: You could also braise chicken, shrimp or beef in this braising liquid. You can find cornhusks at a Latin grocery store. Be sure to soak them for about an hour before using. The tamales freeze really well, so you can enjoy the leftovers another day.