CHILE LIME SEASONING RECIPE RECIPES

Steps:

• Pull off the husks of the tomatillos and give them a good rinse.   I usually de-stem them but this is optional.  Add the tomatillos to a roasting pan along with the rinsed poblanos and roast them in the oven at 400F.  I usually flip the poblanos over after 15-20 minutes, and if the tomatillos are disintegrating you can take them out of the oven at this point.  The poblanos will need about 30 minutes total to fully roast. 
• Once the poblanos and tomatillos are in the oven I usually start working on the meat, but here are the remaining green sauce instructions that you can do while the meat is browning:
• Add the remaining green sauce ingredients to a blender:  2 peeled onions, 3 de-stemmed jalapenos, 4 peeled garlic cloves, and 1/2 bunch of rinsed cilantro.  I usually just twist off and discard the bottom, thicker portions of the cilantro but use the upper stems that hold the leaves together.
• Once the poblanos have fully roasted, remove them from the oven and let them cool down for a few minutes.  Pull off and discard as much of the skin as you can.  De-stem and de-seed them.  I find it easiest to cut off the tops and then make a slit lengthwise.  Open up the pepper and use the knife to scrape out the veins and seeds. 
• Add the poblanos and tomatillos to the blender and combine well with the other ingredients.  You might have to blend half first to get all of it to fit into a single blender. 
• Cut the pork shoulder into 1.5-2" chunks.  I usually cut off any thick pieces of fat but I do try to leave some fat on each of the chunks.  Season well with salt and pepper.  Add a thin layer of oil to a Dutch oven or saucepot over medium-high heat.  Once the oil is hot add the pork and try to create a single layer so that it browns evenly.  You can do it in batches if you have to.  Cook until well browned on both sides, approximately 3-4 minutes per side.   Once browned, you can drain any fat if you want but I usually leave most of it in. 
• Add 1 cup of chicken stock to the pot along with 1/2 teaspoon salt, freshly cracked black pepper, 1 tablespoon Mexican oregano, and 1/4 teaspoon cumin (optional).  It will simmer quickly and this gives you a chance to scrape up any bits of fond that are stuck to the pan.
• Add the blended green sauce to the browned pork along with a final cup of stock.  I usually add the final cup of stock to the blender and swish it around to get all the leftover green bits.  
• Bring the Chile Verde to boil and then reduce heat to a simmer, which was medium-low on my stove.  Cover and simmer for 2-3 hours.   
• I usually test the pork after 2 hours.  If it's tender and pulls apart easily then it's ready to serve.  If it's tough then give it some more time on the stove.  This batch simmered for about 2 1/2 hours.  
• Take a final taste for seasoning.  I added generous pinches of salt and Mexican oregano at this point, but keep in mind this will depend on which stock you're using. 
• Serve over rice and optionally garnish with freshly chopped cilantro and a squeeze of lime.   Be sure to serve plenty of the sauce in each bowl as that's the key to Chile Verde.  Buen Provecho!
• Store leftovers in an airtight container in the fridge. 

Steps:

• For the braised pork: Heat the oil in a large Dutch oven over medium-high heat. Add the onion, 1/4 teaspoon salt and a few grinds black pepper and cook until just tender, about 5 minutes. Add the chicken broth and guajillo, ancho and pasilla chiles and bring to a boil. Cover, turn off the heat and let sit until the chiles have softened, about 10 minutes. Transfer to a blender with the cumin, oregano, garlic, 2 teaspoons salt and a few grinds black pepper and puree until very smooth.
• Pour the sauce back into the Dutch oven, then add the pork and bay leaves. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low to maintain a steady simmer and cook until the pork is very tender and the sauce is brick red, 1 hour 45 minutes to 2 hours.  
• Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, about 1 hour. 
• Discard the bay leaves from the pork, then shred the pork with 2 forks. Stir in the apple cider vinegar; taste and adjust the seasoning with more salt and pepper. Set aside to cool slightly. 
• For the masa dough: Beat the lard, baking powder, chile powder and 1 teaspoon salt in a large bowl with an electric mixer on medium-high speed until smooth and light in texture, about 2 minutes. (Alternatively, use a stand mixer with the paddle attachment.) Reduce the speed to low and add the masa harina. Once just incorporated, slowly add 2 1/2 cups of the chicken broth and mix until combined, 2 to 4 minutes. Test the dough by placing a 1/2-teaspoon dollop in a cup of cold water--it should float. If not, add the remaining 1/2 cup broth and mix until combined, about 2 minutes more. This will ensure that the masa dough is light and fluffy. 
• Drain the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the masa dough down the length of the husk, leaving a 1-inch border on the sides. Spoon 2 heaping tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling. 
• Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and cool slightly before unwrapping. Serve with lime wedges if desired.