Ancho Tomatillo Pork Tamale Filling Michelle WassermanDecember 21, 2016Recipes0 comments Print Recipe Ancho Tomatillo Pork Tamale Filling Course Main Dish Cuisine Mexican Servings Tamales Ingredients 10-12 # pork shoulder (butt)30 ea Ancho chiles dried4 qts tomatillos4 Tbs sea salt2 C garlic cloves roughly chopped Course Main Dish Cuisine Mexican Servings Tamales Ingredients 10-12 # pork shoulder (butt)30 ea Ancho chiles dried4 qts tomatillos4 Tbs sea salt2 C garlic cloves roughly chopped Instructions Prepare the chiles & tomatillos Put dried ancho chiles into a bowl and pour boiling water over them. Soak for 30 minutes, making sure they are fully immersed (put a plate on top, if needed). Rinse anchos under cold water, removing stems, seeds and any dirt. Set aside. Place tomatillos in a shallow pan under the broiler, and broil on high until skins are blackened. Flip tomatillos over and blacken the other side. Make the Ancho Sauce Blend tomatillos, anchos, garlic and salt together. Prepare the Pork Place pork shoulder fat side up in a deep pan with 2-4 c of water in the bottom. Cover pan, place on top of trivet on stovetop and turn flame to high. Bring to a boil, then turn heat down to low, cooking meat for 8 hours, turning meat every 2 hours. When meat reaches an internal temperature of 165F, remove from pan and shred meat. Add sauce to meat, stuff into tamales and YUM! Share this Recipe Michelle Wasserman Leave a comment Cancel reply Your email address will not be published. Required fields are marked * Notify me of new posts by email.