Pork Tamales with Salsa Verde is a traditional Mexican dish celebrated for its comforting flavors, festive spirit, and rich culinary history. Tamales have been a part of Mexican cuisine for centuries, cherished for their versatility, portability, and ability to feed a crowd. This version features tender shredded pork wrapped inside soft, fluffy masa and steamed to perfection inside corn husks. The bright, tangy, and mildly spicy salsa verde adds a fresh layer of flavor that beautifully complements the richness of the pork.

This dish is often made during holidays, celebrations, and family gatherings because tamale-making is a communal, joyful activity that brings people together. Even if you’re making them solo, the process is rewarding and the results are deeply satisfying. With every bite, you experience a blend of earthy masa, savory pork, and vibrant green sauce that makes this dish unforgettable.

Why I Love This Recipe

I love this recipe because it embodies everything comforting about homemade food. The long but meditative process of preparing tamales results in a dish that feels like a labor of love. The aroma of steaming masa, the tenderness of the slow-cooked pork, and the zestiness of salsa verde create a harmony of flavors that brings warmth to the table.

What makes it even better is how customizable and forgiving the recipe is. You can adjust spice levels, experiment with fillings, and even prepare tamales in batches for future meals. The communal aspect of tamale-making also makes it a cherished experience shared with family or friends.

Why It’s a Must-Try Dish

This dish is a must-try because it delivers incredible flavor with a satisfying texture and is deeply rooted in culinary tradition. It’s the perfect introduction to making tamales at home, even for beginners. The recipe teaches important techniques like masa preparation and steaming, which are foundational to Mexican cooking.

It’s also a dish that offers versatility: you can freeze tamales for easy weeknight meals, serve them for special occasions, or pair them with various sauces and sides. Few dishes are as rewarding to make and as delightful to eat.

Recipe Details

Prep Time: 1 hour
Cooking Time: 2 hours
Total Time: 3 hours

Servings: 12 tamales (4–6 servings)
Calories: Approx. 280 calories per tamale

Course: Main Course
Cuisine: Mexican

Ingredients

For the Pork Filling

• 1.5 lbs pork shoulder or pork butt, cut into large chunks
• 1 medium onion, quartered
• 3 cloves garlic
• 2 cups chicken broth
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 teaspoon black pepper

For the Salsa Verde

• 1 lb tomatillos, husks removed
• 2 jalapeños or serrano peppers
• 1 small onion
• 2 cloves garlic
• 1 cup cilantro leaves
• 1 teaspoon salt
• Juice of 1 lime

For the Masa Dough

• 3 cups masa harina
• 1 cup lard or vegetable shortening
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2.5–3 cups warm pork cooking broth

For Assembling Tamales

• 20–25 dried corn husks, soaked in warm water for 30 minutes

Cooking Directions

Prepare the Pork

1. Place pork shoulder, onion, garlic, broth, cumin, salt, and pepper in a pot.
2. Bring to a boil, then reduce heat and simmer for 1.5 hours or until pork is tender.
3. Shred the pork using two forks.
4. Reserve the cooking broth for the masa.

Make the Salsa Verde

1. Boil tomatillos, peppers, onion, and garlic in a pot until softened.
2. Drain and transfer to a blender.
3. Add cilantro, salt, and lime juice.
4. Blend until smooth.
5. Mix half of the salsa into the shredded pork. Reserve the rest for serving.

Prepare the Masa

1. Beat lard or shortening in a bowl until fluffy.
2. Mix masa harina, baking powder, and salt in a separate bowl.
3. Gradually add masa mixture to the lard while slowly adding warm pork broth.
4. Mix until soft, spreadable, and light.
5. Test by dropping a small ball of dough into water; it should float.

Assemble the Tamales

1. Drain corn husks and pat dry.
2. Spread a thin layer of masa onto the center of each husk.
3. Add 1–2 tablespoons of pork filling.
4. Fold the sides of the husk inward, then fold the bottom up.
5. Place tamales upright in a steamer pot.

Steam the Tamales

1. Add water to the bottom of the steamer without touching the tamales.
2. Steam for 60–90 minutes.
3. Tamales are done when the masa pulls away from the husk easily.

Step-by-Step Preparation Method

1. Cook pork until tender and shred it.
2. Prepare salsa verde and mix half with the shredded pork.
3. Beat lard and combine masa ingredients to make dough.
4. Soak corn husks and prepare them for assembling.
5. Spread masa on husks, fill with pork, and fold securely.
6. Set tamales upright in steamer and cook until masa firms up.
7. Serve warm with remaining salsa verde.

How to Serve

Serve tamales hot, topped with salsa verde and a sprinkle of fresh cilantro. They pair beautifully with Mexican rice, refried beans, sliced avocado, or a crisp salad. You can also serve them with lime wedges and pickled onions for extra brightness.

Recipe Tips

• Use warm broth for smoother masa.
• Don’t overfill tamales; leave room for masa to expand.
• Keep extra husks on hand for lining the steamer to retain moisture.
• If masa feels too dry, add more warm broth.
• If steaming takes too long, add more water to the pot carefully.

Variations

• Chicken Tamales: Replace pork with shredded chicken and season with cumin and oregano.
• Cheese and Jalapeño Tamales: Fill with Oaxaca cheese and sliced jalapeños.
• Red Sauce Tamales: Replace salsa verde with a mild or spicy red chile sauce.
• Vegetarian Tamales: Use sautéed mushrooms, beans, or roasted vegetables as filling.
• Spicy Pork Tamales: Add chipotle peppers in adobo to the pork mixture.

Freezing and Storage

Refrigerator: Store cooked tamales in an airtight container for up to 5 days.
Freezer: Freeze individually wrapped tamales for up to 6 months.
Reheating: Steam for 10–15 minutes or microwave wrapped in a damp paper towel.

Special Equipment Needed

• Large steamer pot
• Blender for salsa
• Mixing bowls
• Stand mixer or hand mixer for masa
• Corn husks

FAQ

Can I make tamales ahead of time?
Yes, they freeze exceptionally well and can be reheated easily.

Can I substitute lard?
Yes, vegetable shortening or neutral oil can be used.

Why is my masa dry or crumbly?
Add more warm broth until the texture becomes soft and spreadable.

How do I know when tamales are fully cooked?
The masa should separate cleanly from the husk when pulled.

Can I use store-bought salsa verde?
Yes, but homemade salsa offers fresher and brighter flavors.

Conclusion

Pork Tamales with Salsa Verde is a dish that combines tradition, comfort, and bold Mexican flavors into one satisfying meal. Though it requires time and care, the results are truly worth the effort. This recipe is perfect for celebrations, family gatherings, or simply treating yourself to a flavorful, homemade dish. With its flexibility, rich taste, and freezer-friendly nature, this is a recipe you’ll return to again and again.

If you’d like another tamale variation or a side dish pairing, feel free to ask.