Green Chile Pork Filling for Tamales
From Chef Rick Lopez, tough pork shoulder becomes melt-in-your-mouth tender as an alternate tamale filling.
·Dec 22, 2022
Photo by Collin Findlay
Chef Rick Lopez of La Condesa in Austin, TX shared this recipe for Green Chile Pork Filling as part of our Guide to Tamales. Our Dutch Oven is perfect for low-and-slow braises, turning this tough pork shoulder into a tender and tasty tamale filling. The Cloud Cover Lid features pea-sized dimples to trap steam and return moisture to your food.
Don’t forget to top your Pork Tamales with Salsa Roja or Salsa Verde; they will both compliment the flavorful pork. If you have any leftovers, this filling is also excellent over rice or in tacos.
Green Chile Pork Filling for Tamales
From Chef Rick Lopez, tough pork shoulder becomes melt-in-your-mouth tender as an alternate tamale filling.
Rick Lopez
- 1 ¼ pound pork shoulder, cut into 2” pieces
- 1 tablespoon plus 1 ½ teaspoons kosher salt, divided
- 1 tablespoon plus 1 ½ teaspoons grapeseed oil
- ¼ cup chopped garlic (about ½ medium head)
- 4 medium tomatillos, halved (about 7 ounces)
- 4-5 medium jalapeños (about 5 ounces)
- ¼ medium yellow onion, chopped
- 1 cup roughly chopped cilantro
- 3 cups low-sodium chicken stock
Put pork into a Dutch Oven and cover with 5 cups water. Add 1 Tbsp. salt. Boil over high heat until fully cooked and no longer pink, 10–15 minutes . Strain out water and reserve pork.
In same Dutch Oven, heat oil over medium and toast garlic for 2–4 minutes. Add tomatillos, jalapeños , onion, and cilantro. Cook until softened, 5–10 minutes, and then add in pork and remaining 1 ½ teaspoons salt. Stir in chicken stock. Cook, uncovered, until pork is soft and shreddable and mixture is almost dry, 40–45 minutes. Cool filling completely before assembly.
