Pork Chile Verde Tamales

Official MAGGI®
Pork Chile Verde Tamales
Recipe Info - Skill Level
Level
Intermediate
Recipe Info - Prep Time
Prep 
30 min
Recipe Info - Cook Time
Cook 
2 hr 15 min
Recipe Info - Serving Size
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.

Pork Chile Verde Tamales are a must-try this holiday season. Revel in the authentic flavors of tamales chile verde, where every bite reveals the spiciness of chile verde for tamales with the savoriness of green pork tamales. This recipe from Official MAGGI® highlights a blend that includes MAGGI Granulated Chicken Flavor Bouillon for added depth and NESCAFÉ CLÁSICO 100% Pure Instant Coffee Granules to enrich the taste profile.

Crafted for family dinners and festive occasions, these chile verde tamales are a perfect combination of tangy tomatillo sauce and tender pork. The green chili pork tamales offer a taste that’s both traditional and captivating. Prepared with NESTLÉ CARNATION Evaporated Lowfat 2% Milk, these chili verde tamales are creamy and delicious.

Perfect for Christmas, Posadas, and other holidays, these chile verde tamales are an excellent intermediate-level entrée that fits seamlessly into a variety of meal settings. Whether you enjoy them fresh off the steamer or freeze them for later enjoyment, Pork Chile Verde Tamales will bring warmth and joy to any gathering.

Ingredients

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.

Step 11

Serve with remaining tomatillo salsa.

Tip:

Remove serrano chile seeds if you prefer a milder version of this recipe.

Ingredients