Pork Tamales with Salsa Verde

Ingredients

  • 4 ounces large dried corn husks (about 20, plus a few smaller ones for strips)
  • 3 garlic cloves, peeled
  • ½ cup fat-free, low-sodium chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 cups fat-free, less-sodium chicken broth
  • Salsa:
  • + 14 more ingredients
    • 3 garlic cloves, peeled
    • 1 cup water
    • 1 jalapeño pepper with seeds, coarsely chopped
    • 1 cup canola oil
    • Filling:
    • Masa (dough):
    • 1 ½ teaspoons salt, divided
    • 4 cups cilantro sprigs
    • 6 cups masa harina
    • 1 ½ pounds boneless pork shoulder, trimmed and quartered
    • 1 cup water
    • 1 medium onion, peeled and cut into 3 wedges
    • 2 ½ pounds tomatillos, husked, peeled, and quartered
    • 1 teaspoon ground cumin

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, discard...

View full recipe at My Recipes

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