Pork for Tamales

Pork for Tamales
  • 1 pound pork butt roast
  • 2 1/2 cups water
  • 1/2 onion
  • 1 clove garlic, peeled
  • 1 bay leaf
  • salt to taste
  • 8 black peppercorns
  • 1 dried red chile pepper


  1. Trim fat from pork butt. Cut into chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring to a boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.
  2. Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.

04/02/2018
Pork for Tamales, recipe PT15M PT1H 5 455 calories

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