Green Chili Tamales Recipe | Yummly
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Green Chili Tamales

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Green Chili Tamales

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  • 8 oz. corn husks
  • 1 lb. tomatillos (husks removed)
  • 2 jalapeno peppers (seeded)
  • 6 cloves garlic (peeled)
  • 1 Tbsp. olive oil
  • 1 cup chicken stock
  • 3 1/2 cups masa harina
  • 2 1/4 cups warm water
  • 1 cup lard
  • 1 tsp. sea salt
  • 1 tsp. baking powder
  • 1 1/2 cups chicken stock
  • 1 cup chicken broth
  • 4 cups cooked shredded pork (preferably from shoulder)
  • 1/2 cup cilantro (chopped)
  • 1 tsp. cumin
  • 1 tsp. sea salt
  • 1 tsp. fresh ground black pepper
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    1. Place corn husks in large stockpot and cover with water. Weight down with plate to keep husks submerged. Soak 4 hours, up to overnight.
    2. Preheat broiler. Place tomatillos, jalapeño peppers and garlic on baking sheet. Drizzle with olive oil and broil until tomatillos are charred on all sides, turning as needed, 5-10 minutes. Remove from oven and cool slightly. Transfer everything to blender or food processor (including juice) and process until pureed. Pour into a saucepan and add stock. Simmer until thickened, about 10 minutes.
    3. Combine masa harina and warm water in large bowl. Place lard, salt and baking powder in bowl of stand mixer. Beat until light and fluffy. Beat in masa harina in 4 additions. Gradually add stock on low speed, forming a soft dough.
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