Pork Tamales with Salsa Verde Recipe

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Pork Tamales with Salsa Verde
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Ingredients
18
Count
Nutrition
5452
Calories
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Ingredients:

Directions:

  1. Assemble ingredients, and prepare filling. Place pork, water, 2 onion wedges, 3 garlic cloves, and 1 teaspoon salt in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour, or until meat is fork-tender. Drain in a colander over a bowl, reserving cooking liquid. Remove meat, discarding remaining solids; cool. Shred pork with 2 forks. Sprinkle with 1/2 teaspoon salt, cumin, and pepper (adjust seasonings, if necessary).
  2. To make salsa, combine remaining onion wedge, cilantro, 1/2 cup broth, tomatillos, 3 garlic cloves, and jalapeño in a saucepan; bring to a boil. Reduce heat; simmer 8 to 10 minutes, or just until vegetables are tender. Let stand for 5 minutes.
  3. Transfer salsa to a blender; add a pinch of salt, and pulse until thick.
  4. Meanwhile, place corn husks in a large bowl of hot water, and weigh down with another bowl. Soak at least 30 minutes. Drain husks; rinse with cold water. Drain and pat dry. Tear smaller husks lengthwise into 40 (1/2-inch-wide) strips.
  5. Prepare masa by combining masa harina, broth, water, and 1/2 teaspoon salt in a medium bowl. Stir in reserved cooking liquid and oil (dough should be thick and sticky).
  6. Open 1 large husk, curved side up. Place 1/3 cup masa mixture on center of husk; spread evenly with fingers into a rectangle of about 4 x 6 inches. Top masa with about 2 tablespoons shredded pork. Spoon 2 tablespoons salsa over pork. Fold long sides of husk over filling. Fold ends of husk over, overlapping to enclose tamale. Tie a husk strip around each end of packet. Repeat with remaining husks, masa, pork, and salsa (you may have extra husks and masa).
  7. Place vegetable steamers in 2 large skillets or woks. Arrange 10 tamales in each steamer, or stack in a double-layered bamboo steamer in 1 skillet. Add water to skillets to a depth of 1 inch, and bring to a boil. Cover and steam 30 minutes, checking water level occasionally. Remove tamales from steamers, and let stand 5 minutes. Serve any remaining salsa with tamales.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5452 Kcal (22826 kJ)
Calories from fat 2407.57 Kcal
% Daily Value*
Total Fat 267.51g 412%
Cholesterol 408.15mg 136%
Sodium 10715.76mg 446%
Potassium 9515.16mg 202%
Total Carbs 479g 160%
Sugars 67.98g 272%
Dietary Fiber 83.01g 332%
Protein 306.36g 613%
Vitamin C 191.8mg 320%
Iron 39.2mg 218%
Calcium 1487.4mg 149%
Amount Per 100 g
Calories 106.91 Kcal (448 kJ)
Calories from fat 47.21 Kcal
% Daily Value*
Total Fat 5.25g 412%
Cholesterol 8mg 136%
Sodium 210.13mg 446%
Potassium 186.58mg 202%
Total Carbs 9.39g 160%
Sugars 1.33g 272%
Dietary Fiber 1.63g 332%
Protein 6.01g 613%
Vitamin C 3.8mg 320%
Iron 0.8mg 218%
Calcium 29.2mg 149%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 130.5
    Points
  • 142
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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