You are looking for idea recipes pork and potato tamales with green chile sauce (salsa verde) that are interesting? How to prepare it is indeed difficult and easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious pork and potato tamales with green chile sauce (salsa verde) should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of pork and potato tamales with green chile sauce (salsa verde), start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare pork and potato tamales with green chile sauce (salsa verde) good home, because as long as you know the trick, this dish is could become dish special

Ingredients and seasonings required in prepare

1. Prepare 8 lbs pork shoulder, slow cooked and shredded
2. Use 3 lbs russet potatoes, peeled and cut into large match sticks and boil for 5 minutes in salted water
3. Prepare Masa for 60 tamales (see recipe)
4. Take 1 (16 oz) package corn husks
5. Take Vegetable Broth
6. Prepare 4 qtz of vegetable broth
7. Prepare 1 large onion, peeled
8. Prepare 1 head garlic, with the top cut off
9. Prepare Green Chile Sauce
10. Prepare 2 tbs oil
11. Take 3 lbs tomatillos, quartered
12. Prepare 3 onions, large dice
13. Prepare 10 serrano peppers, stem removed and boiled until olive green
14. Prepare 2 lbs poblano peppers, blackened, peeled and seeded
15. Take 2 bunches cilantro
16. Take 3 tbs mexican oregano
17. Prepare 1 tbs cumin or cumin seeds
18. Use 3 tbs Knorrs chicken bouillon

Add a little additional oil to pan, if needed. Add onion and saute until tender. Pour green salsa over the pork. Cooking Tips Do a dough test to make sure your dough is good.

Steps to make Pork and Potato Tamales with Green Chile Sauce (Salsa Verde):

1. To make the vegetable broth, bring all the ingredients to a boil and let simmer for 20 minutes. This broth will be used to make the masa and the green chile sauce.
2. In a large saute pan, add oil, tomatillos, onion and serrano peppers. Saute for around 30 minutes, until the tomatillos and peppers are olive green.
3. In batches, blend all the Green Chile Sauce ingredients together until smooth. Add broth as needed. Set aside 1 1/2 cups of green chili sauce for Masa.
4. Mix together shredded pork, potatoes, and enough green chile sauce to coat the meat. The chile sauce makes a little extra so enjoy the extra sauce as you like. We like it with chips or right on top of the tamales for an extra kick.
5. Submurdge and soak the corn husks in water for 10 minutes.
6. Fill steamer pot with water up to the bottom of the strainer.
7. Spread about 1/4 cup of masa onto the top left corner of the corn husk, about a 4"x4" square. Add about a 1/4 cup of pork and potatoes to the center of the masa. Roll in the left corner, pulling all the mixture into the center and continue to roll the rest of the husk. Bend the bottom of the husk up and place facing up into a steamer pot. Continue to fill the pot up until full of standing up tamales.
8. Cover the steamer pot and bring to boil. Lower heat to medium low, and steam for 1 hour.
9. Tamales are best right out of the pot, hot hot hot. Add some of Auntie Dee-Dee's Fire Roasted Salsa to complete.
11. Done and ready to serve!

To make sure your dough is light enough, place a small amount in a glass with water. It will float when it's ready. If the dough doesn't float, do not worry- just make sure the dough is very airy. In a large frying pan over medium-high heat, add the pork with the half cup of water. Once the water evaporates, brown each side.

how is this? Easy isn’t it? That’s the make pork and potato tamales with green chile sauce (salsa verde) that you practice at home. Congratulations enjoy