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Joshua Bousel Why This Recipe Works Roasted poblanos give the sauce a fruity green-pepper flavor, while jalapeño provides a mellow heat. Jump to Recipe Español Today we are combining two very delicious Mexican dishes into one: chile verde, which is pork in a spicy green sauce, and tamales. These chile verde tamales are simple to make, but do take a little time. For making the chili verde salsa.

To get started with this particular recipe, we have to prepare a few ingredients. You can have pork and potato tamales with green chile sauce (salsa verde) using 17 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Pork and Potato Tamales with Green Chile Sauce (Salsa Verde):

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

For this homemade Green Tamale Sauce, I've chosen Anaheim chiles for my green chile of choice. It is considered a "guisado" or a stew. Heat oil in a large saucepan; add pork and brown on all sides. Add salsa, chiles, broth and seasoning to pan.

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

1. Step 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. Step 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. Step 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. Step 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. Step 5 Submurdge and soak the corn husks in water for 10 minutes.
6. Step 6 Fill steamer pot with water up to the bottom of the strainer.
7. Step 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. Step 8 Cover the steamer pot and bring to boil. Lower heat to medium low, and steam for 1 hour.
9. Step 9 Tamales are best right out of the pot, hot hot hot. Add some of Auntie Dee-Dee's Fire Roasted Salsa to complete.
10. Step 10
11. Ready to serve and ENJOY!

Heat oil in a large saucepan; add pork and brown on all sides. Add salsa, chiles, broth and seasoning to pan. Save Recipe Print Recipe Jump to Video This authentic pork chile verde recipe will rival any you find in a Mexican restaurant! Tender pieces of pork slow cooked with a fantastic homemade green chile sauce (salsa verde). Serve this delicious stew alongside warm tortillas, rice and beans.

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