|Deglazing the Seared Pork|
Far from being an expert, I received advice years ago from a Mexican friend who made the most delicious tamales. Her voice is inside my head and I am hopeful that I will create a great first batch!
My friend regularly made two types of tamales; a delicious pork tamale with a fiery sauce and a second type that was sweet and stuffed with bits of corn. I intend to tackle both.
I started my sauce with the final green tomatoes from the garden, added a bunch of garlic, cilantro, my own dried poblanos and dried fingerhot peppers. The tender pork butt chunks were simmered for two hours in the flavorful sauce and added another great dimension to the sauce.
|Cooled Pork Ready to be Shredded|