Pork Tamales

Tamales are a traditional Mexican holiday food often enjoyed during the Christmas and Las Posadas seasons. What makes them special is that many families have their own secret recipes. This year, start your own tradition with this zesty and tender homemade pork tamales recipe from LatinoFoodie for an authentic celebration.


  • For Filling:
  • 7 pounds

    pork shoulder, fat trimmed 

  • 1 tablespoon

    kosher salt

  • 1 teaspoon

    freshly cracked black pepper 

  • 1

    large yellow onion, diced 

  • 3

    garlic cloves, chopped 

  • 2 (12-ounce)

    cans pickled, sliced jalapeños 

  • 3 (12-ounce) jars

    HERDEZ® Tomatillo Verde Mexican Cooking Sauce

  • For Masa:

  • 2 cups

    masa harina flour

  • 2 cups

    hot water

  • 1 cup

    HERDEZ® Tomatillo Verde Mexican Cooking Sauce

  • 1/2 cup

    chicken stock

  • 2/3 cup

    vegetable shortening

  • 1 tablespoon

    chicken bouillon powder

  • 1 teaspoon

    baking powder

  • 1 tablespoon

    kosher salt

  • 40

    corn husks, soaked in hot water for at least two hours

Print Recipe

Serves 2 dozen tamales



  1. For filling: place pork shoulder in slow cooker on low. Add salt, pepper, onions, garlic, jalapeños and HERDEZ® Tomatillo Verde Mexican Cooking Sauce. Cover and cook on low about 8 hours, until meat easily falls off bone. Once cooled, shred using two forks.

  2. For masa: in large mixing bowl, combine masa harina flour, water, HERDEZ® Tomatillo Verde Mexican Cooking Sauce, chicken stock, shortening, bouillon, baking powder and salt.   Knead with hands until mixed thoroughly. Masa should be smooth and not stick to hands. If necessary, gradually add more masa harina to alleviate stickiness.  Set aside mixture.

  3. Remove pork from slow cooker and shred with fork. Drain cornhusks and pat dry with paper towels. Hold cornhusk with pointy side towards you. Scoop ¼ cup masa mixture onto cornhusk and spread with spoon; leaving a 1-inch border on sides.  

  4. Add slice of jalapeño and one heaping tablespoon of pork filling to center of masa spread. Fold one side of the cornhusk over mixture then fold other side, overlapping. Fold pointed side up and turn over to keep from unfolding.  Repeat with remaining husks and masa.

  5. Arrange tamales upright in large stock pot with a steaming rack. Fill with hot water right below rack and heat over medium-high heat. Cover with a layer of remaining husks or clean, damp kitchen towel; cover with lid, bring to boil and reduce heat to medium, adding water as needed. Tip: place a penny at the bottom of the stock pot and when the water evaporates and you hear a clanking noise; time for more water!

  6. Steam tamales 1½ hour or until cornhusks easily peel away from masa. Tip: Warm some HERDEZ® Tomatillo Verde Mexican Cooking Sauce in a small saucepan to pour over tamales!  


HERDEZ® Roasted Pasilla Chile

Rich in flavor, mild in heat and infused with tradition.

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