Pork Tamale Dinner With Chili Recipe

Place the pork shoulder in a large pot. Add 6 cups water, halved onion, garlic cloves, bay leaf, 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, skimming any foam, then reduce heat to maintain a gentle simmer. Cover and cook until pork is very tender and easily shreds, 2 to 2.5 hours.

Remove pork from the pot and allow to cool slightly. Reserve 1 cup cooking broth for the chili and 1/2 cup for masa if needed. Shred the pork with two forks, discarding bones and excess fat. Measure out 3 cups shredded pork for tamale filling and 2 cups for the chili.

If you prefer a faster method: cook the pork in a pressure cooker with the same aromatics and 2 cups water on high pressure for 45–60 minutes, then natural release.

Soak the dried corn husks in warm water for at least 30 minutes until pliable. Drain and pat dry; keep covered with a damp towel to prevent drying out.

Prepare masa

In a large bowl combine 3 cups masa harina, 1 tsp baking powder and 2 tsp salt. Whip 3 tbs lard with a mixer or by hand until fluffy. Gradually add the warm 2.5 cups broth to the lard while mixing, then add the masa mixture. Beat (stand mixer or hand mixer) until dough becomes soft and spreadable and slightly airy, about 3–5 minutes. If dough is too dry add up to 1/2 cup reserved pork broth a little at a time; it should hold when pinched and leave a slight indentation.

Flavor masa: fold in about 1 cup of the shredded pork mixed with 1 cup of salsa (or reserve pork and spread salsa onto filling) if you prefer saucy tamales. Alternatively keep pork and salsa separate and place plain pork on masa during assembly.

Assemble tamales

Lay a softened corn husk flat with the narrow end pointing away. Spread about 3 tablespoons of masa in a strip down the center, leaving 1/2 inch border on sides. Place 1–2 tablespoons shredded pork and a small spoonful (about 1 tsp) of salsa on top of the masa. Fold the sides of the husk toward the center, then fold the narrow end up. Repeat until all masa and filling are used (about 20 tamales).

Steam tamales

Arrange tamales standing up (open end up) in a large steamer basket, seam side down so they stay closed. Add boiling water to the pot below the steamer (do not submerge tamales). Cover the top with a damp cloth and place the lid on. Steam over medium-high heat for 1 to 1¼ hours, checking water level occasionally and adding more boiling water as needed. Tamales are done when masa separates cleanly from the husk and is firm to the touch.

When cooked, remove tamales and let rest 10 minutes before serving or before topping with chili.

Prepare chiles

Toast the seeded ancho and guajillo chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Transfer chiles to a bowl, cover with hot water and soak 15 minutes until softened. Drain, reserving about 1/4 cup of soaking liquid.

Place the softened chiles in a blender with the reserved soaking liquid, 1 cup tomato sauce, 1 cup broth, 1 tsp cumin, 1/2 tsp oregano and 1 tsp salt. Blend to a smooth sauce; if too thick add an extra 2–4 tbsp broth to reach a pourable consistency.

Heat 2 tbs vegetable oil in a saucepan over medium heat. Add 1/2 medium finely chopped onion and 2 minced garlic cloves. Sauté until softened and translucent, about 4 minutes. Pour in the blended chile-tomato sauce, bring to a gentle simmer and cook 8–10 minutes to meld flavors and remove raw edge.

Add 2 cups shredded pork to the sauce and simmer 5–7 minutes until heated through. Taste and adjust seasoning with salt and a pinch of sugar if tomatoes are too acidic. If sauce is too thin simmer uncovered until slightly reduced; if too thick add reserved pork broth a tablespoon at a time.

Keep warm until ready to serve over tamales.

Place 1–2 tamales on each plate. Spoon 1/2 to 3/4 cup of the warm chili over tamales (or serve chili on the side for dipping).

Garnish with crumbled queso fresco or shredded Monterey Jack, a sprinkle of chopped cilantro, a dollop of sour cream or crema, and a lime wedge.

Serve immediately while tamales and chili are hot.