Mexican pork tamale filling

    1 hour 20 min

    A tamale is a Mexican and Native American dish consisting of a soft cornmeal (masa) dough filled with meat, cheese or vegetables, then steamed. This recipe is for a flavourful pork filling. If you are making your own tamale dough, you may want to reserve 250ml of the stock before draining - it makes delicious tamales. You can always use this pork filling for tacos, burritos or enchiladas, as well.

    30 people made this

    Serves: 16 

    • 450g (16 oz) pork shoulder roast
    • 600ml (1 pint) water
    • 1/2 onion
    • 1 clove garlic, peeled
    • 1 bay leaf
    • salt to taste
    • 8 black peppercorns
    • 1 dried red chilli

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Trim fat from pork. Cut into large pieces and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chilli. Bring to the boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.
    2. Drain stock, let meat cool and shred with a fork. Refrigerate overnight if desired.

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    Reviews in English (23)


    What a great recipe! This is easy to make and good in corn or flour tortillas with a little hot sauce. My family loved it!  -  15 Sep 2008


    I cooked this for use with tamales, but my children were so enticed by the smell, they kept eating it and wouldn't leave it alone! They just LOVED it, plain.  -  15 Sep 2008


    This tastes really good. I preferred the pork to beef in tamales when I made both.  -  15 Sep 2008