Best 8 Green Chile Pork Tamale Filling Recipes

TAMALES WITH GREEN CHILI AND PORK RECIPE

Steps:

• Preheat broiler. Roast poblanos and jalapeño peppers directly over the flame of a gas stove, grill, or under a hot broiler, turning occasionally, until skin is completely charred and blackened all over. Place in a bowl, cover with plastic wrap, and let stand until cool enough to handle, 10 to 15 minutes. Using paper towels, run off charred skins, then stem and seed peppers. Transfer to the jar of a blender and set aside.
• Meanwhile, place tomatillos on a baking sheet, cut sides down. Broil until tomatillos have charred and softened, about 10 minutes. Transfer to blender with peppers, along with any liquid.
• Add garlic, cilantro, chicken stock and lime juice and puree until smooth. Transfer salsa to a large bowl and season with salt and sugar to taste. Stir in shredded pork and set aside.
• Working one at a time, place a corn husk on work surface. Place 2-3 tablespoons of tamale dough on larger end of husk and spread into a rectangle approximately 1/4 inch thick, leaving a 1-inch border around edges of husk. Place a heaping tablespoon of filling in a line down center of dough. Fold over sides of husk so dough surrounds filling, then fold bottom of husk up and secure closed by tying a thin strip of husk around tamale. Repeat with remaining husks, dough, and filling.
• Fill a large pot with 1 inch of water and bring to a boil. Rest tamales upright in a steamer insert or on rack above the water level. Cover and steam until dough is cooked through and pulls away easily from the husk, about 1 hour. Remove tamales from steamer and let rest until dough firms up, about 15 minutes. Serve immediately with salsa verde or store in refrigerator for up to a week or freeze for up to four months. Defrost and reheat tamales in steamer until warmed through or in microwave on high for 2 minutes.

GREEN CHILE PORK TAMALES

Steps:

• Place the dried corn husks in a large pot and cover with water.
• Place a heavy plate or a smaller pot full of water on top of husks to keep them in the water. Let soak for 3 hours or up to 1 day, flipping occasionally until husks are softened.
• Place an oven rack on the top setting. Turn the oven on broil. Peel and rinse the tomatillos.
• Line a heavy baking sheet with foil. Place tomatillos on baking sheet and place under broiler.
• Broil (grill) until black spots form on tomatillos, then flip and broil (grill) other side. This takes about 5-10 minutes per side depending on the strength of the broiler.
• Place roasted tomatillos and juices from the pan into a food processor and allow to cool about 5 minutes. Add the garlic and chopped Serrano chiles and process until smooth.
• Heat the olive oil in a medium saucepan over medium high heat.
• Add the tomatillo puree and boil, stirring continuously, for 5 minutes (it should turn thick like a paste).
• Add in the chicken broth, stir to mix well. Reduce heat to medium low and allow to simmer, stirring occasionally until mixture coats the back of a spoon and is reduced to about a cup.
• Stir in the shredded pork and cilantro. Salt to taste.
• Prepare the dough. In the bowl of an electric mixer, cream together the butter and canola oil until it's white and creamy.
• In a separate bowl mix the masa harina, baking powder and salt. Add masa mixture to whipped butter and canola one cup at a time.
• Reduce the mixer speed to low, gradually add the chicken broth. Add more or less as necessary until it has the consistence of soft cream cheese.
• Take 3 large corn husks and tear them into 1/4 inch strips. (Put these back in the water until ready to use because they dry out and start breaking when you try to work with them.
• Take a large pot with a steamer attachment. Pour about 2 inches of water into the bottom of the pot, or enough to touch the bottom of the steamer. Line the bottom of the steamer with corn husks.
• Unfold 2 corn husks onto a work surface. Take 1/4 cup of dough and, starting near the top of the husk, press it out into a 4 inch square, leaving 2-3 inches at the bottom of the husk. Place a heaping tablespoon of the filling in a line down the center of the dough square.
• Fold the dough into the corn husk. And wrap the husk around the dough. Fold up the skinny bottom part of the husk. And secure it with one of the corn husk ties.
• Stand them up in the steamer. If there aren't enough tamales to tightly pack the steamer, place crumpled aluminum foil in the excess space.
• Steam the tamales for about 40 minutes or until the dough deepens in color and easily pulls away from the husk.

GREEN CHILE PORK TAMALE FILLING

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.

GREEN CHILE TAMALES

Steps:

• Combine the roasted poblanos and tomatillo salsa in a blender of food processor. Puree until smooth. Add the pureed chile mixture to the masa dough and mix well to combine. Reserve at room temperature. Follow method of filling and steaming as in Turkey Tamale recipe.
• In a blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

PORK GREEN CHILE

Steps:

• Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
• Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
• Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.

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

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.

GREEN CHILE AND CHICKEN (TAMALE FILLING)

Steps:

• PLace the chicken breasts, garlic cloves, whole 1/4 onion, jalapenos, serranos and salt in a large stock pot. Fill with water until the breasts are covered.
• Cook on medium high heat for 25-30 minutes or until chicken is tender and almost falling off the bone.
• Take the chicken breasts out of the water and set aside.
• Place the jalapenos, serranos, garlic, and whole onion in the blender. Add in 1/2 cup of the cooking liquid and blend on high for a minute or so until the chiles are pureed.
• Heat the oil in a saute pan. While the oil is heating up, cut the zuchinni into a small dice about the size of sweet peas. Add the zuchinni and diced onion to the saute pan. Saute the mixture for 5 minutes or until the zuchinni starts to soften. Add in the 1/2 chicken bouillon cube and stir until it is melted. Pour in the chile and stir to combine. Let the mixture cook for 2 minutes on a low boil.
• Next, shred the chicken using your fingers or two forks. Add the shredded chicken into the chile. Stir to combine. The mixture should not be too thick, if it is add an additional 1/4 cup of the cooking broth.
• Taste for salt and add if necessary.
• The mixture is now ready to be stuffed in tamales or whatever you may be using it for.

GREEN CHICKEN TAMALES

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
• Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
• Place tomatillo and serrano peppers in a pot while chicken is cooking, cover with water, and bring to a boil. Cook until tomatillos are soft and have changed color, but are not falling apart, 3 to 5 minutes.
• Combine tomatillos, serrano peppers, onion, cilantro, and garlic in a blender; blend into a smooth sauce.
• Heat 1 tablespoon butter in a saucepan over medium heat and add tomatillo sauce. Cook until sauce has slightly thickened, 3 to 5 minutes. Add shredded chicken and season filling with salt.
• Beat remaining butter in a large bowl with an electric mixer until creamy. Add chicken broth, masa harina, baking powder, and 1 1/2 teaspoons salt and beat well until combined and the consistency of cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
• Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of filling down the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.