Tamales de Chile Verde š½āØ ā A Traditional Mexican Favorite
Few dishes are as comforting and festive as tamales. Soft, fluffy masa filled with tender shredded pork (or beef) simmered in a vibrant green chile sauceāTamales de Chile Verde are a true labor of love that brings families together during holidays, fiestas, and Sunday meals.
Made with roasted tomatillos, Hatch or Anaheim peppers, and jalapeƱos, the filling has a smoky, tangy, and mildly spicy flavor that perfectly complements the rich masa. These tamales are authentic, hearty, and guaranteed to impress your loved ones.
Why Youāll Love This Recipe ā¤ļø
- Authentic & traditional ā Captures the essence of Mexican home cooking.
- Perfect for gatherings ā Makes a big batch for holidays and celebrations.
- Freezer-friendly ā Store extras to enjoy anytime.
- Customizable ā Use pork, beef, or even chicken for variety.
Ingredients š
For the Meat
- 7 lbs pork shoulder and ribs (bone-in) (or beef chuck if preferred)
- ~4 tbsp salt (adjust to taste)
- 1 onion
- 5 garlic cloves
- 5 bay leaves
- 1 tbsp peppercorns
- 2 tsp coriander seeds
For the Chile Verde Sauce
- 10 tomatillos, roasted
- 12 Hatch or Anaheim peppers, roasted & peeled
- 3ā5 jalapeƱos, roasted & peeled
- Ā½ onion, roasted
- 5 garlic cloves
- A handful of cilantro
- Ā½ tsp cumin seeds
- 1 tsp oregano
For the Masa
- 12 oz lard (or vegetable shortening)
- 5 tsp baking powder
- 2 tsp salt
- 6 cups Maseca (for tamales)
- 7ā8 cups broth (from cooked meat)
- 1 serving of love š
Step-by-Step Instructions š©āš³
1ļøā£ Cook the Meat
- In a large pot, combine pork shoulder, ribs, onion, garlic, bay leaves, peppercorns, coriander seeds, and salt.
- Cover with water and cook over medium heat for 2ā3 hours, until tender.
- Shred meat and set aside. Reserve the broth for masa and sauce.
2ļøā£ Make the Chile Verde Sauce
- Roast tomatillos, Hatch/Anaheim peppers, jalapeƱos, onion, and garlic until charred.
- Peel the skins off peppers and jalapeƱos.
- Blend roasted ingredients with cilantro, cumin, oregano, and a splash of broth until smooth.
- Heat oil in a pot, add the blended sauce, and simmer for 10 minutes.
- Stir in shredded meat and cook another 5ā10 minutes.
3ļøā£ Prepare the Masa
- In a large bowl or stand mixer, whip lard until light and fluffy.
- Mix in baking powder and salt, then gradually add Maseca.
- Slowly pour in 7ā8 cups broth until masa is smooth and spreadable.
- Test by dropping a small ball of masa into waterāif it floats, itās ready!
4ļøā£ Assemble the Tamales
- Lay a soaked corn husk flat (smooth side up).
- Spread 2ā3 tbsp masa in the center.
- Add 1ā2 tbsp chile verde meat filling.
- Fold sides inward, then fold the bottom up to seal.
5ļøā£ Steam the Tamales
- Stand tamales upright in a steamer (open ends up).
- Add water to bottom, cover with a damp towel or husks.
- Steam on medium heat for 1Ā½ā2 hours, adding water as needed.
- Tamales are ready when masa pulls away cleanly from husk.
6ļøā£ Serve & Enjoy š
Let tamales rest for 10ā15 minutes before serving. Pair them with salsa verde, crema, or a cup of champurrado for the perfect Mexican comfort meal.
Tips & Variations š®
- Make ahead: Prepare the filling and masa 1 day before assembling.
- Vegetarian option: Swap the meat for roasted veggies, beans, and cheese.
- Milder version: Use fewer jalapeƱos.
- Freezing: Wrap cooled tamales in foil, then freeze up to 6 months.
What to Serve with Chile Verde Tamales š½ļø
- Mexican rice
- Refried beans or charro beans
- Fresh salsa or guacamole
- Champurrado or atole for a cozy pairing
Nutrition (per tamale, approx.) š
- Calories: ~270
- Protein: 11g
- Fat: 13g
- Carbs: 25g
- Fiber: 3g
- Sodium: 420mg
(Varies by size and filling.)
FAQs ā
1. Can I make these with chicken instead of pork?
Yes! Chicken thighs work beautifully in this recipe.
2. Why didnāt my masa cook properly?
If masa sticks to the husk, steam longer. If itās dry, it may need more broth.
3. How long do tamales keep?
Refrigerated: up to 5 days. Frozen: up to 6 months.
4. Can I steam tamales in the Instant Pot?
Yesācook on high pressure for 45 minutes, natural release.
5. Whatās the trick for fluffy masa?
Whip the lard well and donāt skip the baking powderāit makes tamales lighter.
š½āØ These Tamales de Chile Verde are the kind of dish that warms the soul, perfect for gatherings, holidays, or simply celebrating Mexican tradition at home. Once you try them, youāll want to make them part of your familyās tradition too.