Green Chile Pork Filling for Tamales
From Chef Rick Lopez, tough pork shoulder becomes melt-in-your-mouth tender as an alternate tamale filling.
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.
Donโt 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
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, 10โ15 minutes . Strain out water and reserve pork.
In same Dutch Oven, heat oil over medium and toast garlic for 2โ4 minutes. Add tomatillos, jalapeรฑos , onion, and cilantro. Cook until softened, 5โ10 minutes, and then add in pork and remaining 1 ยฝ teaspoons salt. Stir in chicken stock. Cook, uncovered, until pork is soft and shreddable and mixture is almost dry, 40โ45 minutes. Cool filling completely before assembly.