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Pork Tamale Filling


If you are making your own tamale dough, reserve 1 1/4 cups of the broth before draining.


  • 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.

Yield: 16 servings

Refrigerate overnight if desired.


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