Pork Tamales with Salsa Verde Recipe | Yummly
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Pork Tamales with Salsa Verde

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Pork Tamales with Salsa Verde

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Pork Tamales with Salsa Verde- authentic Mexican Tamales filled with tender pork shoulder and tangy tomatillo salsa. This recipe is courtesy of ¡Hola! Jalapeño.


  • 8 oz. dry corn husks
  • 2 1/2 lb. boneless pork shoulder
  • 1 white onion (sliced)
  • 1 bay leaf
  • 2 Tbsp. kosher salt
  • 1 tsp. whole black peppercorns
  • 3 sprigs fresh Mexican oregano (or Italian oregano or 2 tsp dried oregano)
  • 1 1/2 lb. tomatillos (husks removed and washed)
  • 1 white onion (small, quartered)
  • 2 cloves garlic (peeled)
  • 1 jalapeño (stem removed cut in half)
  • 1 serrano pepper (stem removed and cut in half, or 2 jalapeños)
  • 1 bunch cilantro (washed, dried, and 1 inch of bottom stems removed)
  • 2 tsp. kosher salt
  • 2 1/2 cups fresh pork lard
  • 2 Tbsp. baking powder
  • 1 Tbsp. kosher salt
  • 4 lb. fresh masa (quebrada para tamales NOT masa preparada para tamales)
  • 1 1/4 cups pork stock (from cooking the pork shoulder)
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    1. Soak the corn husks. Bring a large pot of water to a boil. Remove from heat and add corn husks. Place a bowl on top and press down to completely submerge husks underwater. Let soak for at least 1 hour or until very pliable. Drain completely.
    2. Cook the pork. Combine pork shoulder, 1 sliced white onion, bay leaf, 2 Tbsp salt, 1 tsp peppercorns, and 3 sprigs oregano in a separate large pot and fill with water. Water should cover ingredients by at least 2 inches.
    3. Bring to a boil, then reduce heat to medium-low and cook until pork is very tender and can easily be shredded with a fork, about 2 hours.
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