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Ingredients
US|METRIC
4 SERVINGS
- 4 poblano peppers (medium)
- 1 jalapeño (medium)
- 1 lb. tomatillos (husked, washed, and halved)
- 3 garlic (mediums cloves, smashed and peeled)
- 1 cup cilantro leaves (packed roughly chopped fresh, and tender stems)
- 1 cup homemade chicken stock (or low-sodium broth)
- 2 Tbsp. juice
- 1 lime
- kosher salt
- sugar (to taste)
- 4 cups pork carnitas (shredded, see note)
- 1 tamale dough (recipe basic)
- 36 dried corn husks (soaked in water for at least 1 hour)
- salsa verde (for serving)
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NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories100Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium340mg14% |
| Potassium460mg13% |
| Protein4g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber3g12% |
| Sugars13g |
| Vitamin A10% |
| Vitamin C50% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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