Pork Salsa Verde Tamales


Pork Butt or Pork Shoulder (chopped into pieces) Garlic head Onion Bay leaves Salt Pepper Water Shortening (or lard) Masa harina Baking powder Pork broth Jalapeños (or serrano peppers) Cilantro (handful) Lime juice Corn husks

Cook the pork


Chop down the pork into big chunks. Add water, onion, garlic, bay leaves, salt, and pepper. Cover and seal the instant pot.  Press Meat/ Stew button, or Pressure Cook for 45 minutes.

Shred the cooked meat


Shred the cooked pork and set aside. You can make the filling ahead of time.

Make the salsa verde


Remove the husks from the tomatillos and rinse. Add the tomatillos, onion, garlic, and jalapeños (or serranos) to cook. Blend the salsa ingredients.

Make the masa


It only requires a handful of ingredients, but it can be tricky, and it’s one extra step. For those of you newbies, buy pre-made masa.

Prepare the corn husks


Soak the corn husks in hot water until pliable.

Make the filling


Add the shredded pork, salsa verde, and pork broth to a large stock pot, then cook.



Smear a thin layer of masa on a corn husk, then add some of the filling to the center of it. Roll and set aside.

Place in a steamer and cook


Place the assembled tamales in a steamer, then cook for at least one and half an hour. If the masa is still mushy after 2 hours, add more water to the pot and steam for another 30 minutes.



They are ready when the tamal peels away from the husk easily. Serve with more salsa verde and enjoy!

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