Ingredients
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Olive Oil
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3-lb bone-in Pork
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1 tsp Salt
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1 tsp Black Pepper
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5 cups Vegetable Stock
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1 pkg dried Corn
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½ cup Lard
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4 cups Maseca Corn Flour
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1 cup frozen Corn
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⅓ cup chopped Green Chilli
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1 cup Water
Directions
Steps
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1
Done
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Heat Instant Pot on Sauté mode. Add enough oil to lightly coat bottom of pot. |
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2
Done
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Place pork roast into the pot. Sprinkle with salt and pepper. Brown all sides of roast. |
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3
Done
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Pour vegetable stock over roast. Secure Instant Pot lid. |
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4
Done
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Pressure cook on high for 90 minutes. Let steam release naturally. Reserve the pork drippings to make the masa in step 8. |
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5
Done
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While roast is cooking, place dried corn husks in a large bowl of water. Weigh them down so they rehydrate and become pliable (about 30 minutes). |
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6
Done
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When roast is cooked, shred with a couple of forks. |
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7
Done
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To make masa, cream lard until light and fluffy using mixer with paddle attachment. Add Maseca corn flour, frozen corn, and green chilies. Mix everything together. |
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8
Done
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Add 1–2 cups of the pork roast drippings, mixing until a soft dough is formed. |
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9
Done
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Place a generous portion of prepared masa onto the upper center of wide end of corn husk. Place a large piece of shredded pork over masa. Fold sides over and bring bottom portion of husk up over the masa. Repeat to make about a dozen tamales, depending on their size. |
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10
Done
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Place steam rack into Instant Pot and place the tamales open end up on top of the steam rack. You should have enough tamales to support each other upright in pot. Pour 1 cup water into bottom of pot. Secure lid. |
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11
Done
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Pressure cook on low for 30 minutes. Let steam release naturally. Remove lid. |
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12
Done
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Gently remove tamales. Serve with your favorite salsa on the side. |
