Pork Tamale Filling
If you are making your own tamale dough, reserve 1 1/4 cups of the broth before
- 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
- 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.
- Drain broth, let meat cool and shred with a fork.
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Yield: 16 servings
Refrigerate overnight if desired.