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Pork Tamales With Anchos And Chipotles

Pork Tamales With Anchos And Chipotles is a pork recipe made with Dried Ancho Chiles, Canned Chipotles In Adobo Sauce Chopped, Low Sodium Chicken Broth, Tomatoes Chopped, and Onion Chopped. Serves 24. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3
• 2 tbsp
• 3 can
• 1 lb
• 1
• 7
• 2 tsp
• 1 tsp
• 1/2 tsp
• 2 lb
• 1/2 cup
• 4 cup
• 1 tsp
• 1/2 tsp
• 2 1/2 cup

Method (preview)

1. 1

   Wash and seed anchos.

2. 2

   Place in hot water for 5 minutes.

3. 3

   Place anchos, chipotles, broth, tomatoes, oinion, garlic, oregano, cumin and cloves in large pot.

4. 4

   Cover and simmer about 40 minutes.

5. 5

   Working in batches, puree mixture in blender until smooth.

6. 6

   Heat large pot over med-hi heat.

7. 7

   Season 2 lbs. pork with salt and pepper.

8. 8

   Add to pot and cook until brown, turning occasionally, about 12 minutes.

9. 9

   Add 2 cups chile puree to pork.

10. 10

    Cover and simmer until pork is very tender, about 1-1/2 hrs..

11. 11

    Cool.

12. 12

    Shred pork and return to pot.

13. 13

    Add salt and pepper to taste.

14. 14

    Beat lard in large bowl until light and fluffy, about 3 minutes.

15. 15

    Add masa harina, salt and b.p. Beat to blend. Heat broth and add gradually to masa mixture, beating until thick, about 8 minutes.

16. 16

    Wash and soak corn husks; pat dry. Fill tamales and steam for about 1-1/2 hrs.

17. 17

    Reheat remaining chile puree over low heat. Serve with tamales.