Good morning I are going to share those Am looking for a pork and potato tamales with green chile sauce (salsa verde) recipe that is appetizing The method of making it is very not difficult. Just need patience and persistence. So that pork and potato tamales with green chile sauce (salsa verde) has aroma and taste that able arouse appetite.

In order for the taste of pork and potato tamales with green chile sauce (salsa verde), you need to do start from the type of ingredients, then selection of ingredients that are fresh to how to process and serve it. No need Confused if want prepare pork and potato tamales with green chile sauce (salsa verde) good as long as you know the trick and how to make this dish you can become serving very special.

Ingredients and seasonings required exist for prepare

1. Use 8 lbs pork shoulder, slow cooked and shredded
2. Take 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. Prepare 1 (16 oz) package corn husks
5. Prepare Vegetable Broth
6. Prepare 4 qtz of vegetable broth
7. Use 1 large onion, peeled
8. Use 1 head garlic, with the top cut off
9. Prepare Green Chile Sauce
10. Prepare 2 tbs oil
11. Prepare 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. Prepare 2 bunches cilantro
16. Use 3 tbs mexican oregano
17. Prepare 1 tbs cumin or cumin seeds
18. Take 3 tbs Knorrs chicken bouillon

Remove the pork from the pot. Add a little additional oil to pan, if needed. Add onion and saute until tender. Stir in the cumin and oregano.

How to cook 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!

Place the husks in a large bowl and cover with warm water. Put a plate, bowl, or heavy skillet on top of the husks to keep them submerged. Remove the husks from the water and pat dry. Place in a covered dish or a large plastic bag to prevent them from drying out. Making the Tamale Dough Salt and pepper the meat.

I say thank you for using the recipe that I convey on this page. hope we Congratulations enjoy