Pork Tamales With Salsa Verde

• Filling:
• 1 1/2 pounds boneless pork shoulder, trimmed and quartered
• 1 cup water
• 1 medium onion, peeled and cut into 3 wedges
• 3 garlic cloves, peeled
• 1 1/2 teaspoons salt, divided
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper
• Salsa:
• 4 cups cilantro sprigs
• 1/2 cup fat-free, low-sodium chicken broth
• 2 1/2 pounds tomatillos, husked, peeled, and quartered
• 3 garlic cloves, peeled
• 1 jalapeno pepper with seeds, coarsely chopped
• 4 ounces large dried corn husks (about 20, plus a few smaller ones for strips)
• Masa (dough):
• 6 cups masa harina
• 3 cups fat-free, less-sodium chicken broth
• 1 cup water
• 1/2 teaspoon salt
• 1 cup canola oil

1. Assemble ingredients, and prepare filling. Place pork, water, 2 onion wedges, 3 garlic cloves, and 1 teaspoon salt in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour, or until meat is fork-tender. Drain in a colander over a bowl, reserving cooking liquid. Remove meat, discarding remaining solids; cool. Shred pork with 2 forks. Sprinkle with 1/2 teaspoon salt, cumin, and pepper (adjust seasonings, if necessary).
2. To make salsa, combine remaining onion wedge, cilantro, 1/2 cup broth, tomatillos, 3 garlic cloves, and jalapeno in a saucepan; bring to a boil. Reduce heat; simmer 8 to 10 minutes, or just until vegetables are tender. Let stand for 5 minutes.
3. Transfer salsa to a blender; add a pinch of salt, and pulse until thick.
4. Meanwhile, place corn husks in a large bowl of hot water, and weigh down with another bowl. Soak at least 30 minutes. Drain husks; rinse with cold water. Drain and pat dry. Tear smaller husks lengthwise into 40 (1/2-inch-wide) strips.
5. Prepare masa by combining masa harina, broth, water, and 1/2 teaspoon salt in a medium bowl. Stir in reserved cooking liquid and oil (dough should be thick and sticky).
6. Open 1 large husk, curved side up. Place 1/3 cup masa mixture on center of husk; spread evenly with fingers into a rectangle of about 4 x 6 inches. Top masa with about 2 tablespoons shredded pork. Spoon 2 tablespoons salsa over pork. Fold long sides of husk over filling. Fold ends of husk over, overlapping to enclose tamale. Tie a husk strip around each end of packet. Repeat with remaining husks, masa, pork, and salsa (you may have extra husks and masa).
7. Place vegetable steamers in 2 large skillets or woks. Arrange 10 tamales in each steamer, or stack in a double-layered bamboo steamer in 1 skillet. Add water to skillets to a depth of 1 inch, and bring to a boil. Cover and steam 30 minutes, checking water level occasionally. Remove tamales from steamers, and let stand 5 minutes. Serve any remaining salsa with tamales.

filling, pork shoulder, water, onion, garlic, salt, ground cumin, black pepper, salsa, cilantro sprigs, chicken broth, garlic, pepper, corn husks, masa harina, chicken broth, water, salt, canola oil

Taken from www.myrecipes.com/recipe/pork-tamales-with-salsa-verde (may not work)