For the Filling:
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2 lbs pork shoulder
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2 bay leaves
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4 peppercorns
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3 tsp salt, divided
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2 lbs tomatillos, peeled and washed
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2 jalapeno chiles, seeded
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4 garlic cloves
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1/4 white onion
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1 bunch cilantro
For the Tamales:
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4 cups tamal flour or corn masa flour
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2 tsp salt
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2 tsp baking powder
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2 2/3 cups beef or vegetable broth
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1 1/3 cups vegetable shortening
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1 pkg corn husks
For the Filling:
1
Add pork, bay leaves, pepper, and 2 tsp. salt to a pressure cooker, cover with water, and cook until tender (approximately 40 minutes). Remove pork, let rest for 3-5 minutes, then shred.
2
Add tomatillos, jalapenos, garlic, onion, salt, cilantro, and broth to a blender, and blend until smooth.
3
Add pork and verde sauce to a pan, cook on high heat until sauce boils, then simmer on low for 20 minutes.
For the Tamales:
1
Soak corn husks in hot water for 45 minutes until softened.
2
Mix tamal flour, salt, baking powder, and broth until smooth. In a separate bowl, beat vegetable shortening until fluffy. Add tamal mixture to shortening, and mix by hand until fully incorporated (5-7 minutes).
3
Before assembling the tamales, cut a few corn husks into 1/4 inch thick strips to use as ties. Spread 1-2 tablespoons of masa on each corn husk—leaving 1/2 inch on the top and 1 inch on either side—then add one tsp. filling in the middle. Fold each side of the corn husk vertically to cover the filling, then fold in half and tie.
4
Add a shallow layer of water to a steamer, then add tamales, and cover with extra corn husks (a damp kitchen towel will do if needed). Cover and steam for 1 hour, then remove from heat and let rest for 10 minutes before serving.
