Heat oil in a heavy skillet or deep pot. Add flour and whisk for 3 minutes to prevent clumping.
Add diced green chiles and cook for 3 minutes, stirring so mixture doesn’t stick to the skillet. Let come to a boil. Lower heat; add garlic powder and salt to taste.
Add pork and broth and let come to a boil and simmer for 5 minutes, allowing flavors to come together. Let mixture cool before filling tamales.
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