Mexican Green Chili, Chicken & Cheese Tamales

Ingredients

For the Tamale Dough (Masa):

• 4 cups masa harina (corn dough for tamales)
• 1 ½ cups chicken broth (add more if needed)
• 1 cup vegetable oil or softened lard
• 1 tsp baking powder
• 1 ½ tsp salt
• 1 cup grated cheese (cheddar or Mexican blend)

For the Filling:

• 3 cups cooked chicken, shredded
• 1 cup green chili salsa (or chopped roasted green chilies, or green enchilada sauce)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 tsp ground cumin
• Salt and pepper, to taste

For the Tamale Wrapping:

• 30–35 dried corn husks (soaked in warm water for 1 hour before use)

Brown the Pork:

Heat the olive oil in a large skillet over medium-high heat.

Brown the pork chunks in batches, ensuring each piece is browned on all sides. Transfer the browned pork to the crockpot once finished.

Prepare the Chile Verde Sauce:

In the same skillet, sauté the chopped onion and minced garlic until fragrant, about 3-4 minutes.

Add the roasted poblano peppers (or canned green chilies) and stir for another minute. Pour the chicken broth into the skillet to deglaze the pan, scraping any browned bits from the bottom.

Stir in the green chile salsa, ground cumin, chili powder, and oregano. Let this simmer for 5 minutes to allow the flavors to meld.

Slow Cook:

Pour the entire chile verde sauce into the crockpot over the browned pork. Add the cubed potatoes and stir to combine.

Season with salt and pepper to taste. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the pork is tender and the potatoes are cooked through.

Finish and Serve:

Once the pork is tender, taste the sauce and adjust seasoning if needed.

Serve your Chile Verde with warm tortillas, and garnish with fresh cilantro if desired.

Enjoy your Crockpot Chile Verde with tender pork and a delicious green chile sauce. This dish pairs wonderfully with tortillas and a side of rice or beans! 🌿