Chile Colorado Pork Tamales(Tamal De Puerco) Recipe | Yummly
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Chile Colorado Pork Tamales(Tamal de Puerco)

PINAENLACOCINA.COM(1)
Larry R.: "I made these Chile Colorado pork tamales for a fa…" Read More
20Ingredients
6Hours
210Calories
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Chile Colorado Pork Tamales(Tamal de Puerco)
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Ingredients

US|METRIC
48 SERVINGS
  • 4 1/2 lb. pork butt (or shoulder boneless if possible)
  • 1 whole garlic bulb (whole head of garlic)
  • 12 ancho (dried chile, stems and seeds removed you could use a mix of dried peppers, such as guajillo, new mexico, california..)
  • 1 Tbsp. Mexican oregano
  • 1 Tbsp. granulated garlic
  • 1/2 Tbsp. cumin
  • salt
  • pepper
  • pork broth (from cooked pork)
  • 8 ancho (additional chile, stems and seeds removed, I like my masa to be well seasoned and colored with the chile sauce, but you could add less if you like.)
  • 5 cups masa harina
  • 3 tsp. baking powder
  • 2 tsp. chicken bouillon granules
  • 1 tsp. salt
  • 4 cups low sodium chicken broth (warm)
  • 1 cup chile sauce (made from chile ancho)
  • 1 1/2 cups pork lard (melted)
  • 3/4 cup chicken broth (warm)
  • 43 corn husks (for medium tamales plus more for steaming)
  • steamer (A large)
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    NutritionView More

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    210Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories210Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol30mg10%
    Sodium270mg11%
    Potassium420mg12%
    Protein10g20%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate14g5%
    Dietary Fiber3g12%
    Sugars<1g2%
    Vitamin A30%
    Vitamin C2%
    Calcium6%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(1)

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    Larry R. 3 years ago
    I made these Chile Colorado pork tamales for a family get together on Christmas Day, I started them early in the morning on Christmas Eve finished them Christmas Day before 3:00 PM They were an absolute hit they were demolished in no time, I will definitely make them again but now have a few that tried them ready to get together to share in the work, we will at least triple the recipe so there are more to share, thank you for sharing your history and your recipe.

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