Green Chile and Pork Tamales

Tamales de Puerco con Chile Verde


Preparation info

  • Difficulty


  • Fills about

    5 dozen


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About


  • 2 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 5 cups diced, roasted and peeled Anaheim chiles
  • 2 teaspoons garlic powder
  • Salt to taste
  • pounds cooked shredded pork
  • ¼ to ½ cup chicken broth
  • 1 batch tamale masa
  • Corn husks (ojas)


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.