Pork and Potato Tamales with Green Chile Sauce (Salsa Verde)

Name: How to cook Pork and Potato Tamales with Green Chile Sauce (Salsa Verde) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 60 tameles
Cuisine: Us

Introduce

Chef :

Adrianne Meszaros

Pork and Potato Tamales with Green Chile Sauce (Salsa Verde)

Andrew was up until 3 am smoking a pork shoulder for these tamales and they have since been a crowd favorite.

Ingredient

Food ration :

60 tameles

8 lbs

pork shoulder, slow cooked and shredded

3 lbs

russet potatoes, peeled and cut into large match sticks and boil for 5 minutes in salted water

1 (16 oz)

package corn husks

qtz of vegetable broth

large onion, peeled

1 head

garlic, with the top cut off

2 tbs

oil

3 lbs

tomatillos, quartered

onions, large dice

serrano peppers, stem removed and boiled until olive green

2 lbs

poblano peppers, blackened, peeled and seeded

2 bunches

cilantro

2 tbs

mexican oregano

1 1/2 tsp

cumin or cumin seeds

3 tbs

Knorrs chicken bouillon

limes

Cooking instructions

* Step 1

To make the vegetable broth, bring all the ingredients to a boil and let simmer for 20 minutes. This broth will be used to make the masa and the green chile sauce.

* Step 2

In a large saute pan, add oil, tomatillos, onion and serrano peppers. Saute for around 30 minutes, until the tomatillos and peppers are olive green.

* Step 3

In batches, blend all the Green Chile Sauce ingredients together until smooth. Add broth as needed. Set aside 1 1/2 cups of green chili sauce for Masa.

* Step 4

Mix together shredded pork, potatoes, and enough green chile sauce to coat the meat. The chile sauce makes a little extra so enjoy the extra sauce as you like. We like it with chips or right on top of the tamales for an extra kick.

* Step 5

Submurdge and soak the corn husks in water for 10 minutes.

* Step 6

Fill steamer pot with water up to the bottom of the strainer.

* Step 7

Spread about 1/4 cup of masa onto the top left corner of the corn husk, about a 4"x4" square. Add about a 1/4 cup of pork and potatoes to the center of the masa. Roll in the left corner, pulling all the mixture into the center and continue to roll the rest of the husk. Bend the bottom of the husk up and place facing up into a steamer pot. Continue to fill the pot up until full of standing up tamales.