# Red Chile Pork Tamales

These Red Chile Pork Tamales take time and love, but the first bite makes every step worth it.

- Total time: 105 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 3 pounds pork shoulder bone in
- 0.5 white onion
- 3 garlic cloves
- 6 peppercorns
- 2 bay leaves
- 16 New Mexico chili pods
- 1 tablespoon salt
- 2 tablespoons lard
- 1 pound lard
- 16 cups Maseca
- 2 tablespoons baking powder
- 2 tablespoons salt
- 0.25 cup red chili powder

## Instructions

1. Start with 3 pounds of pork shoulder bone in, a half of a white onion, 3 to 4 garlic cloves, 6 to 8 peppercorns, 2 bay leaves, cover with water and cook on low overnight.
2. By morning, remove the pork from the broth and add more water and simmer a bit longer.
3. Once cooled, shred the pork and set it aside.
4. Start on the red chile by pouring hot water over 16 to 18 cleaned and seeded New Mexico chile pods.
5. Skim and strain the pork broth and save it for later use.
6. In a blender, add a half of a white onion, 3 to 4 garlic cloves, the rehydrated chiles, water, and a tablespoon of salt.
7. Blend until smooth.
8. In a saucepan, melt 2 tablespoons of lard.
9. Pour in the chile purée through a strainer, making sure to rinse the strainer, and then cook for a couple of minutes.
10. To this, you're going to add the shredded pork, mixing well.
11. Taste and adjust with salt if needed.
12. In a bowl, soak your corn husks by pouring boiling water and place something heavy on top to keep them submerged.
13. For the dough, in a bowl, add 1 pound of lard and fluff it with your hand or an electric mixer until fluffy.
14. Then add 16 cups of Maseca, 2 tablespoons of baking powder, 2 tablespoons of salt, and a quarter cup of red chile powder.
15. Mix well and then start adding your reserved pork broth.
16. Switch to a bigger bowl if needed.
17. Mix well and add more broth a little at a time until your masa is soft, smooth, dissolving any clumps as you go, and not dry.
18. Place a husk down, spread a layer of masa with a spoon or a spatula, adding a couple of tablespoons of the red chile filling, and roll them up tight.
19. Place them aside and repeat the process.
20. Place the tamales in a steamer, stand them up side by side using extra soaked corn husks to tie them in.
21. Cover the top to help trap the steam and cook evenly.
22. Cover and bring to a boil, then turn to medium heat for an hour and a half.
23. Let them cool for about 15 minutes to help them get firm.

## Equipment

- pot
- tongs
- blender
- saucepan
- strainer
- bowl
- spatula
- steamer

## Tips

- You can use any leftover masa for another time, it freezes well.

## Source

- Original video: https://www.facebook.com/share/v/1GRuNFsgKF/
- Recipe page: https://www.cliprecipe.com/recipe/bfc95b41-59c0-4515-9463-ff6d3c88140f
- Extracted: 2025-10-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt