Smoked Pork and Green Chili Tamales

Cook Time

60 mins

Cooking Method

Smoking

Cuisine

Mexican

Difficulty

Moderate

Prep Time

60 mins

Servings

6-8



Ingredients


1 boneless, netted pork roast

1 cup, fresh Cilantro, Chopped

3 cloves garlic, peeled

20 Dried Cornhusks

1 tbsp lime juice

¼ cup Olive Oil

1 onion, quartered

4 - 6 cups prepared masa harina tamale dough

3 – 4 serrano peppers, deseeded

1 tbsp Sweet Heat Rub

1 lb. tomatillos, husked and washed



Cooking Instructions


A South of the Border comfort food, these Smoked Pork and Green Chili Tamales are the real deal. These traditional tamales are filled with soft masa, creamy Monterey Jack cheese, and tender smoked pork , spiked with a zesty green chili sauce. Steam them then finish them up on your pellet grill to add crispness and an irresistible layer of smoky flavor.

How to Make Tamales

To assemble tamales, place a corn husk on a work surface. Place 2-3 tablespoons of tamale dough on larger end of husk and spread into a rectangle, about ¼” thick, leaving a small border along the edge. Place large tablespoon of filling on top of the dough. Fold over sides of husk so dough surrounds filling, then fold bottom of husk up and secure closed by tying a thin strip of husk around tamale.

To cook tamales, place them in a large metal colander over a large stockpot filled with water. Cover and let steam for 1 hour.

Note: It is recommended to use Competition Blend Hardwood Pellets with this recipe.

This recipe uses Sweet Heat Rub seasoning.

  1. Began by soaking the corn husks in a pan filled with water. Soak for 2 – 4 hours, or if needed, overnight.
  2. Unwrap the tomatillos from their shell and place all of them into a grill basket followed by a few Serranos, deseeded, garlic cloves and 1 onion cut into quarters.
  3. Fire up your Pit Boss grill and set the temperature to 400°F. If you’re using a gas or charcoal grill, set it up for medium low heat, and use smoke chips to fill your grill with smoke for 15 minutes. Place the grill basket filled with your vegetables and roast them over an open flame on your Pit Boss until vegetables have become charred.
  4. Place tomatillos, peppers, garlic and onions in a bowl, cover with plastic wrap, and let stand until cool enough to handle, 10 to 15 minutes.
  5. Season the pork roast generously with Sweet Heat Rub and grill at 350°F for 1 hour until the roast has a nice crust on the outside.
  6. While the pork roast is cooking, add a handful of cilantro, charred vegetables, 1 tbsp of Sweet Heat Rub, 1 tbsp lime juice, and ¼ cup of olive oil to a food processor. Pulse in food processor until mixture is consistent. Set aside
  7. After the pork roast has been grilled for an hour, turn heat down to 275°F. Put roast in pan with about a cup of water, cover with aluminum foil and cook for another 4 hours or until the roast can be shredded. Pour chile verde sauce over shredded pork and toss to combine.
  8. To being assembling tamales, place a corn husk on a work surface. Place 2-3 tablespoons of tamale dough on larger end of husk and spread into a rectangle, about ¼” thick, leaving a small border along the edge. Place large tablespoon of chili and pork filling on top of dough. Fold over sides of husk so dough surrounds filling, then fold bottom of husk up and secure closed by tying a thin strip of husk around tamale.
  9. To cook tamales, place them in a large metal colander over a large stockpot filled with water. Cover and let steam for 1 hour. After the tamales have been steamed, take them off and grill them at 350°F for about 10-20 minutes until corn husks have charred marks.


Special Tools


  • Cutting Board
  • Disposable Aluminum Pan
  • Paper towel
  • Wire Racks


Bigger. Hotter. Heavier. Tip


For best flavor, opt for a bone in pork roast.



Create Shopping List for this Recipe










Get More Pit Boss ®.


Get the Latest Recipes.


Walmart
Lowes
Costco
Amazon
Bed Bath and Beyond
Cabelas
Ace Hardware
Tractor Supply
Academy
HomeDepot
Menards
Canadian Tire
HH