The Ultimate Guide to Crafting Delicious Green Chili Pork Tamales

Tamales feel like a warm hug on a plate. They’re comforting, festive, and packed with flavor that tastes like home cooking. These Mexican green chili pork tamales are tender, slightly spicy, and deeply satisfying without being heavy.

If you’ve never made tamales before, don’t worry—this version is straightforward and forgiving. Set aside an afternoon, invite a friend to help with the wrapping, and enjoy the rhythm of making something special from scratch.

Why This Recipe Works

Green chili pork strikes a great balance between heat, tang, and savory depth. The tomatillos and jalapeños bring brightness, while slow-cooked pork gives the filling a rich, pull-apart texture.

The masa stays moist thanks to a mix of broth and fat, and steaming locks in flavor without drying anything out. With a simple setup—soaked corn husks, a rich masa, and a flavorful filling—you get tamales that are fluffy, aromatic, and easy to reheat.

Shopping List

• Pork shoulder (pork butt), 2 to 2.5 pounds, cut into chunks
• Tomatillos, 1.5 pounds, husked and rinsed
• Jalapeños, 2 to 3 (or serranos for more heat)
• White onion, 1 medium
• Garlic, 4 to 5 cloves
• Fresh cilantro, 1 small bunch (stems ok)
• Chicken broth or pork broth, about 4 cups (divided)
• Ground cumin, 1 teaspoon
• Dried Mexican oregano, 1 teaspoon
• Salt and black pepper, to taste
• Masa harina for tamales, 4 cups
• Lard (traditional) or neutral oil, 1 cup
• Baking powder, 1 teaspoon
• Dried corn husks, about 30–40, plus a few extra for lining the steamer
• Lime, 1 (optional, for brightness)

Instructions

1. Soak the husks: Rinse dried corn husks under warm water. Soak them in a large bowl of very warm water for at least 45 minutes, until pliable.Keep them submerged with a plate on top.
2. Cook the pork: Season pork chunks with salt and pepper. In a pot, cover with 2 to 3 cups broth. Add half the onion (chunked) and 2 garlic cloves.Simmer gently, covered, for 1.5 to 2 hours until fork-tender. Shred and reserve the cooking liquid.
3. Make the green chili sauce: Husk and rinse the tomatillos. In a saucepan, combine tomatillos, jalapeños, remaining onion (roughly chopped), and remaining garlic.Cover with water and simmer 8–10 minutes until tomatillos turn olive-green. Drain.
4. Blend the sauce: In a blender, combine the cooked tomatillos mixture, cilantro, cumin, oregano, 1 teaspoon salt, and about 1 cup broth. Blend smooth.Adjust salt and add a squeeze of lime if you like it brighter.
5. Finish the filling: In a skillet, warm 1–2 tablespoons lard or oil. Add the green sauce and cook 3–4 minutes until it slightly thickens and deepens in color. Stir in the shredded pork and a splash of the reserved pork broth to keep it juicy.Simmer 5–7 minutes. Taste and adjust seasoning.
6. Prepare the masa: In a large bowl, whisk masa harina, baking powder, and 2 teaspoons salt. In a separate bowl, beat the lard until fluffy (2–3 minutes; use a hand mixer if you have one).Add the lard to the dry ingredients and mix. Gradually pour in 2.5 to 3 cups warm broth (including some pork broth if available), mixing until you have a soft, spreadable dough—similar to thick peanut butter. If it’s too stiff, add more warm broth a little at a time.
7. Test the masa: Pinch off a small piece and drop it in cold water.If it floats, it’s aerated enough. If it sinks, beat in a bit more lard or broth until it floats.
8. Set up the steamer: Line the bottom of your steamer basket with a few softened husks to prevent dripping. Add water below the steamer insert and bring to a gentle simmer.
9. Assemble the tamales: Pat a husk dry.With the narrow end pointing up, spread 2–3 tablespoons masa on the wider lower half, about 1/4-inch thick, leaving a border on the sides. Spoon 1–2 tablespoons pork filling down the center. Fold the sides of the husk inward to enclose the filling, then fold the narrow end up.

   For larger tamales, tie with a thin strip of husk, but it’s optional.

10. Steam the tamales: Arrange them upright, open side up, in the steamer. Cover with leftover husks and a clean kitchen towel, then the lid. Steam over medium heat for 60–75 minutes, adding hot water as needed so the pot doesn’t dry out.
11. Check for doneness: Remove one tamal and rest 5 minutes.The masa should pull cleanly from the husk and feel set but moist. If it’s still sticky, steam another 10–15 minutes and check again.
12. Rest before serving: Let tamales sit off heat, covered, for 10 minutes to settle. Serve warm with extra green sauce if you have some, or a dollop of crema and sliced radishes.

Keeping It Fresh

Let tamales cool completely before storing.

Wrap individually in husks and place in an airtight container. Refrigerate up to 4 days or freeze up to 3 months. Reheat by steaming 10–15 minutes from chilled or 20–25 minutes from frozen. For a quick option, microwave wrapped in a damp paper towel for 1–2 minutes, then finish 3–5 minutes in a steamer or a covered skillet to restore moisture.

Why This is Good for You

• Balanced energy: Masa provides complex carbs for steady fuel.
• Protein-rich: Slow-cooked pork delivers satisfying protein.
• Vitamins and antioxidants: Tomatillos, jalapeños, onion, garlic, and cilantro add vitamin C, potassium, and phytonutrients.
• Customizable fats: Use traditional lard for flavor or choose avocado oil for a lighter profile.

Pitfalls to Watch Out For

• Dense masa: If the dough is too dry or under-beaten, tamales turn heavy.Whip the fat and ensure the masa floats.
• Water running dry: Keep an eye on the steamer. Add hot water as needed to avoid scorching.
• Overfilling: Too much filling causes leaks and uneven cooking. A modest stripe works best.
• Under-seasoning: Taste the sauce and pork.The filling should be slightly saltier than you think—it mellows in the masa.
• Rushing the rest: Let tamales sit a few minutes after steaming so the masa sets properly.

Recipe Variations

• Chicken verde tamales: Swap pork for shredded chicken thighs; simmer in the same green sauce.
• Cheese and chili: Use roasted poblano strips and Oaxaca or Monterey Jack cheese for a vegetarian option.
• Extra-green sauce: Add spinach or roasted poblano to the blender for a deeper green color and mild flavor.
• Herbed masa: Mix in chopped cilantro and a pinch of coriander for a fragrant twist.
• Spicy boost: Replace jalapeños with serranos or add a roasted habanero (seeded) to the sauce.

FAQ

Can I make the filling and masa ahead of time?

Yes. Make the pork filling up to 3 days ahead and keep it chilled. The masa can be mixed a day in advance; cover tightly and refrigerate.

Let the masa come to room temperature and rewhip with a splash of warm broth before assembling.

What if I don’t have a steamer?

Use a large pot with a metal colander or a heatproof rack inside. Line with extra husks and ensure the tamales sit above the water. Keep a tight lid and maintain a gentle simmer.

How many tamales does this make?

Plan on 24–30 tamales, depending on how generously you fill and the size of your husks.

Smaller husks yield more, slimmer tamales.

Can I use store-bought salsa verde?

You can, but enhance it by simmering with sautéed onion, garlic, cumin, and oregano, then mixing in the pork. Add broth to loosen and adjust salt and acidity with lime.

Why are my tamales still sticky?

They need more time, or the masa was too wet. Steam an additional 10–15 minutes and check again.

Also make sure to rest them a few minutes off heat so the masa sets.

Is lard necessary?

No. Lard adds classic flavor and texture, but avocado oil or a neutral oil works. If using oil, beat it well into the masa and adjust broth for a soft, spreadable texture.

How spicy are these?

Moderate heat.

Use fewer jalapeños and remove seeds for milder tamales, or swap in serranos and keep some seeds for more kick.

Final Thoughts

Mexican green chili pork tamales are a project, but they’re also a celebration. The process is easy to learn, the flavors are bright and comforting, and the results freeze beautifully for future meals. Once you get the rhythm—soak, mix, spread, fill, fold, steam—you’ll find it relaxing and rewarding.

Make a batch, share with friends, and enjoy the kind of food that brings people to the table and keeps them there a little longer.