• 1 cup Smithfield Recipe Ready Lard (optional),
  • 24 dried corn husks,
  • 1 Smithfield Prime Pork Shoulder Roast (about 3 lbs.), cut into 3-inch pieces,
  • 2 tsp minced garlic,
  • 1 large onion, finely chopped,
  • 1 tsp salt,
  • 1 tsp pepper,
  • 1 (28-oz.) can red chile or enchilada sauce,
  • 4 lbs prepared masa,
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MAIN DISH

Red Chile Pork Tamales

  1. Place corn husks in large bowl and cover with boiling water.  Let soak until soft and pliable, about 2 hours.  Drain husks and cover with damp towel to keep moist.
  2. To make filling, place pork into large stockpot with onion, garlic, salt and pepper.  Fill pan with water to cover meat; bring to a boil over medium-high heat.  Reduce heat, cover and simmer until meat is fork tender, 1 ½ to 2 hours.
  3. Once pork is tender, drain, reserving ½ cup broth.  Shred pork and mix with red chile sauce.  If too thin, place in skillet and heat until sauce has thickened.
  4. If desired, for added flavor, mix lard into prepared masa.  Add enough of the reserved pork broth to form a soft dough.
  5. Starting ½-inch from the wide end of the corn husk, spread about 3 tablespoons of masa dough down the husk, leaving a 1-inch boarder on the sides.  Spoon 2 tablespoons of the pork filling down the center of the dough.  Pull the sides of the husk together to seal, then fold up the tapered end and tie the package shut with a thin strip of husk.  Repeat with remaining husks, dough and filling.
  6. Set steamer basket in a large pot filled with 1 to 2 inches of water.  Arrange tamales standing up in the steamer, folded-side down.  Bring water to a boil over medium-high heat, cover and steam until the dough is firm and peels away from the husks, about 1 hour.
  7. If desired serve tamales with fresh peach or mango salsa.