Tamales de Chile Verde

by

Tamales de Chile Verde 🌽✨ – 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 sauce—Tamales 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 jalapeños, 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 You’ll Love This Recipe ❤️

  • Authentic & traditional – Captures the essence of Mexican home cooking.
  • Perfect for gatherings – Makes a big batch for holidays and celebrations.
  • Freezer-friendly – Store extras to enjoy anytime.
  • Customizable – Use pork, beef, or even chicken for variety.

Ingredients 🛒

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
  • 3–5 jalapeños, roasted & peeled
  • ½ onion, roasted
  • 5 garlic cloves
  • A handful of cilantro
  • ½ 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)
  • 7–8 cups broth (from cooked meat)
  • 1 serving of love 💕

Step-by-Step Instructions 👩‍🍳

1️⃣ 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 2–3 hours, until tender.
  • Shred meat and set aside. Reserve the broth for masa and sauce.

2️⃣ Make the Chile Verde Sauce

  • Roast tomatillos, Hatch/Anaheim peppers, jalapeños, onion, and garlic until charred.
  • Peel the skins off peppers and jalapeños.
  • 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 5–10 minutes.

3️⃣ 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 7–8 cups broth until masa is smooth and spreadable.
  • Test by dropping a small ball of masa into water—if it floats, it’s ready!

4️⃣ Assemble the Tamales

  • Lay a soaked corn husk flat (smooth side up).
  • Spread 2–3 tbsp masa in the center.
  • Add 1–2 tbsp chile verde meat filling.
  • Fold sides inward, then fold the bottom up to seal.

5️⃣ 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 1½–2 hours, adding water as needed.
  • Tamales are ready when masa pulls away cleanly from husk.

6️⃣ Serve & Enjoy 🌟

Let tamales rest for 10–15 minutes before serving. Pair them with salsa verde, crema, or a cup of champurrado for the perfect Mexican comfort meal.

Tips & Variations 🌮

  • 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 jalapeños.
  • Freezing: Wrap cooled tamales in foil, then freeze up to 6 months.

What to Serve with Chile Verde Tamales 🍽️

  • Mexican rice
  • Refried beans or charro beans
  • Fresh salsa or guacamole
  • Champurrado or atole for a cozy pairing

Nutrition (per tamale, approx.) 📊

  • Calories: ~270
  • Protein: 11g
  • Fat: 13g
  • Carbs: 25g
  • Fiber: 3g
  • Sodium: 420mg

(Varies by size and filling.)

FAQs ❓

1. Can I make these with chicken instead of pork?
Yes! Chicken thighs work beautifully in this recipe.

2. Why didn’t my masa cook properly?
If masa sticks to the husk, steam longer. If it’s 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?
Yes—cook on high pressure for 45 minutes, natural release.

5. What’s the trick for fluffy masa?
Whip the lard well and don’t skip the baking powder—it makes tamales lighter.

🌽✨ 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, you’ll want to make them part of your family’s tradition too.

Leave a Comment