Good afternoon here we will give you a recipe pork and potato tamales with green chile sauce (salsa verde) which is appetizing The way preparing it is very not too difficult. You just need to be careful to get results from pork and potato tamales with green chile sauce (salsa verde) which has aroma and taste that can evoke our tastes.

So that the result of pork and potato tamales with green chile sauce (salsa verde), what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare pork and potato tamales with green chile sauce (salsa verde) the delicious as long as you know the tricks and how to make this dish able be treat very special.

Ingredients and seasonings required in prepare

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

Pour green salsa over the pork. Heat a large stock pot over high heat. Once hot, sear the pork pieces until browned on all sides. Remove the pork from the pot.

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

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

Add a little additional oil to pan, if needed. Add onion and saute until tender. Stir in the cumin and oregano. The red salsa is a basic red tomato salsa with dried chile Costeño, nion and garlic. In a large frying pan over medium-high heat, add the pork with the half cup of water.

relatives or to be ideas for do culinary business. Good luck!