Green Chili Pork Tamale

Green Chili Pork Tamales

Miz Helen's Kitchen 

The Filling 

2 1/2 lb. Boston Butt Pork Roast

The Rub

Mix the following ingredients for a rub

2 tsp Kosher Salt

2 tsp fresh ground pepper 

1 tsp Chipotle Chili Powder

2 tsp Cumin

1 tsp Cayenne Pepper


2 cups chopped Green Chile's

2 cloves garlic minced

2 cups water

For The Sear

1 Tbs Extra Virgin Olive Oil


  • Wash the Roast and pat it dry cover the Roast with the rub.
  • Sear the Roast in 1 Tbs Extra Virgin Olive Oil in a very hot skillet
  • Place the Roast in the warm Slow Cooker pan.
  • Add the Green Chile's, Garlic,  and the water.
  • Cook on high for 4 hours or on low for 6 to 8 hours
  • Take the Roast out and let it stand for 5 minutes,then pull the meat apart with forks

The Tamale Dough

Miz Helen's Kitchen

Makes 12 Tamale
2 cups Masa Harina

2 cups Boiling Water

11 tablespoons vegetable shortening or Lard chilled

1 1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon ground cumin

1/4 teaspoon Cayenne pepper

1/2 cup chicken stock, chilled


  • In a mixer with paddle attachment mix the Masa Harina, cumin, and Cayenne pepper
  • Add the boiling water in a steady stream to the mixing bowl while the mixer is on medium speed. Continue to mix until the dough forms a ball. Continue to mix  for five minutes.
  • Transfer the dough ball to a clean bowl and refrigerate the dough for one hour.
  • Returning the dough to the mixer, beat the dough on medium to high for five more minutes.
  • With the mixer running add the vegetable shortening 2 tablespoons at a time and mix well with each addition until the entire shortening amount has been added and the mixture is smooth.
  • Combine the salt baking powder and chilled Chicken stock, slowing adding the mixture to the dough while the mixer is running. Mix until thoroughly combined.

Prepare the Tamale

  • Fill the prepared Corn Husks with the dough 
  • Put 1 to 2 tablespoons of the filling down the center of the dough
  • Roll and tie the Tamale
  • Steam the Tamale 1 hour