3-4 pound pork butt roast (or can use any pork roast or loin that shreds easily)
New Mexico chili pods
salt
pepper
oregano
garlic powder
maseca for tamales
baking powder
lard (or vegetable shortening)
corn husks
1. The day before: cook pork in slow cooker (or roast on low temp in oven). Season with salt, pepper and a little garlic powder. Shred pork , reserving at least 2 cups of broth.
2. Also the day before: cut off top of chili pods and remove seeds. Roast, toast or saute 4-6 chili's (just for a few minutes to bring out the flavor). Add chili's to blender with 1 cup of the reserved broth and 1 1/2 to 2 cups of water. Add 1 teaspoon salt, dash of black pepper, 1/2 tsp dried oregano and garlic powder to taste (1/2 to 1 tsp). Combine chili mixture with shredded pork.
3. The next day: Make masa according to directions on maseca package (can also add a little garlic powder and oregano to mix, if desired). Soak corn husks at least 1 hour before assembling tamales.
4. To make tamales: add a few tablespoons of masa mix to corn husk, then add meat mixture. Roll and tie ends. (Trim to make pretty). Steam for 1 hour. Enjoy!
Jennifer Vigil
