PORK TAMALE FILLING

PORK TAMALE FILLING image

Number Of Ingredients 10

7lb pork butt roast, prefer boneless
1/3 cup chili powder
96 oz. chicken broth
5 tsp. ground cumin
3 Tbsp. Garlic powder
1 tsp. salt
1/8 tsp. cinnamon
3/4 tsp. sugar
8 Tbsp. flour
3/4 cup cold water

Steps:

Fill the stock pot with the chicken broth and add the chili powder, cumin, garlic powder, salt, sugar, and cinnamon. Heat to boiling then cover and simmer on low while you cut up the pork. Cut the pork into 1 inch cubes. Trim as much fat off as you can. I prefer chucks of tender pork in my tamales recipe instead of shredded pork. You can do it either way. Add the cut up pork to the boiling sauce. Partially cover and simmer on low for 2 to 3 hours or until pork is real tender. When the pork is done and very tender, combine the 1/2 cup cold water and flour with a whisk until well. Turn the heat up to high and when it is boiling, slowly add the flour mixture to the pork. Stir the pork continuously to avoid lumps just like you would when making gravy. Continue to slow boil while stirring for about 3 to 5 minutes and then turn the heat off.