Roasted Pork Tamales With Salsa Verde Filling - cooking recipe

Ingredients

For the Tamale Dough
2 cups maseca cornflour, for tamales (Maseca is the brand name, it is Mexican corn flour)
2 cups warm water or 2 cups stock
1 teaspoon baking powder
1 teaspoon salt
5 1/3 tablespoons vegetable shortening
5 1/3 tablespoons butter
12 dry corn husks
For the Roast Pork with Salsa Verde Filling
2 lbs pork (boneless shoulder works best)
2 tablespoons vegetable oil
2 cups chicken broth
For the Salsa Verde (use 1 quart)
10 tomatillos
1 medium onion, peeled and quartered
6 garlic cloves, stem removed
2 jalapenos or 2 serrano peppers
1/2 cup chopped cilantro
2 tablespoons lime juice
salt, to taste

Preparation

For the Tamale Dough:
In a mixer add corn flour, water, baking powder, salt, butter and shortening. Mix at medium speed for about 3 minutes until mixture becomes light and fluffy.
Spread 2 ounces of tamale dough on each corn husk and place 1 1/2 ounces of pork filling in the center of each. Fold corn husk and place into a steamer for 1 hour. Allow time to rest and serve warm.
For the Roast Pork with Salsa Verde Filling:
Heat medium-sized roasting pan, add vegetable oil, and add pork which has been cut into cubes about 2 inches by 2 inches and seasoned on all sides with salt and pepper.
Sear pork to a golden brown on all sides.
Add salsa Verde and chicken broth. Cover and place in a 300-degree oven for about 1 1/2 hours, or until meat is very tender.
Remove pork from liquid and cool.
Pull meat, shredding it into small pieces, then brown lightly in a saute pan and add cooking liquid. Season to taste.
For the Salsa Verde:
In a medium pot bring 3 quarts of water to a boil, then add tomatillos, onions, jalapenos and garlic. Simmer for 5 minutes and drain.
Place ingredients in a blender with cilantro, lime juice and salt; puree.
Return pureed mixture to sauce pot and simmer gently for 15 minutes. Adjust seasoning as needed.