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Pork Chile Verde Tamales

Name: Pork Chile Verde Tamales
Prep time: 30 s
Cook time: 135 s
Total time: 165 s
Yield: 20
Cuisine: mexicano
Ingredients: 30 corn husks for tamales; 9 ounces (about 8) tomatilloshusked and rinsed; 2 serrano chiles; 1/3 cup roughly chopped cilantro; 1/3 cup roughly chopped yellow onion; 2 cloves garlic; 1 teaspoon MAGGI Granulated Chicken Flavor Bouillondivided; 2 tablespoons grapeseed oil; 1 pound pork loincut into 1/2-inch cubes; 1 teaspoon NESCAFÉ CLÁSICO 100% Pure Instant Coffee Granules; 1/4 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk; 5 cups (2 1/2 pounds) prepared masa for tamales

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Level

Intermediate

Prep

30 min

Cook

2 hr 15 min

Servings

20 tamales

Celebrate the season with tender pork tamales in a spicy and tangy tomatillo sauce. Enjoy them freshly made or freeze for an impromptu family gathering at a later date.

Ingredients

The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Maggi Chicken Bouillon 15.9 oz

A jar of Nescafé Clásico Dark Roast with a black cap, brown label and red coffee mug.

NESCAFÉ® Clasico™ Dark Roast Instant Coffee

(NET WT 7 oz (g))

CARNATION Evaporated Lowfat 2% Milk 12 fl. oz. Can

(NET 12 fl oz (354 mL) (bilingual))

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30 corn husks for tamales
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9 ounces (about 8) tomatillos, husked and rinsed
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2 serrano chiles
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1/3 cup roughly chopped cilantro
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1/3 cup roughly chopped yellow onion
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2 cloves garlic
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1 teaspoon MAGGI Granulated Chicken Flavor Bouillon, divided
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2 tablespoons grapeseed oil
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1 pound pork loin, cut into 1/2-inch cubes
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1 teaspoon NESCAFÉ CLÁSICO 100% Pure Instant Coffee Granules
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1/4 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
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5 cups (2 1/2 pounds) prepared masa for tamales

Make It

Step 1

Soak corn husks in hot water for at least 1 hour.

Step 2

Combine tomatillos, chiles and enough water to cover in a 3-quart stock pot. Heat over medium-high heat for 12 to 15 minutes or until tomatillos begin to darken. Remove from heat and drain.

Step 3

Place cooked tomatillos, chiles, cilantro, onion, garlic and ½ teaspoon bouillon in a blender; cover. Blend until smooth.

Step 4

Heat oil in a large skillet over medium heat. Add pork cubes; season with coffee granules and remaining ½ teaspoon bouillon. Cook, stirring frequently, for 20 minutes or until cooked through.

Step 5

Add half of the tomatillo salsa to pork. Stir in evaporated milk; cook over medium-low heat, stirring occasionally, for 20 minutes. Remove from heat; let cool.

Step 6

Place 1 corn husk on a flat surface, pointy side down. Spread ¼ cup masa over husk; top with 1 ½ tablespoons pork mixture.

Step 7

Fold sides over filling. Fold pointy side under.

Step 8

Repeat with remaining husks and pork mixture.

Step 9

Fill a large, deep pot with 2 to 3 inches of water. Cover the bottom and sides with a layer of corn husks. Stand tamales in the pot with open side up. If pot is too big, put a mug or small bowl inside to ensure tamales stay upright.

Step 10

Cover tamales with remaining husks and damp towel; cover with lid. Bring water to boil. Reduce heat to medium, adding water as needed. Steam for 80 minutes or until masa pulls away from husk.