These green chili tamales bring authentic flavor to your kitchen with tangy tomatillos, savory pork, and light, airy masa that’s tender and satisfying!
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Quick Recipe Overview
WHAT: Steamed corn masa tamales filled with tangy tomatillo sauce and tender shredded pork, wrapped in traditional corn husks.
WHY: Authentic homemade flavor with light, fluffy masa and vibrant green chili filling that freezes beautifully for easy meals.
HOW: Soak husks, roast tomatillos, prepare masa dough, spread and fill tamales, then steam until perfectly tender and aromatic.
Jump to:
- Quick Recipe Overview
- Why I Love Making Green Chili Tamales
- Ingredient Notes
- Homemade Green Chili Tamales
- How To Make Green Chili Tamales
- FAQs for Green Chili Tamales
- My Best Tips for Making Green Chili Tamales
- What to Serve With Green Chili Tamales
- Storage & Reheating Tips
- More Delicious Pork Recipes to Consider
Why I Love Making Green Chili Tamales
Green chili tamales hold a special place in my heart because they represent the perfect combination of tangy, savory, and comforting flavors wrapped in tender, fluffy masa. The bright, zesty tomatillo sauce balanced with rich carnitas creates a filling that’s impossible to resist.
What makes this green chili tamales recipe truly special is how approachable it is for home cooks. While tamales may seem intimidating at first, breaking the process into manageable steps makes it surprisingly straightforward. The steaming process fills your kitchen with incredible aromas.
These tamales are perfect for batch cooking and freezing, making them ideal for busy weeknights or entertaining guests. Whether you’re celebrating a special occasion or simply craving authentic Mexican cuisine, this recipe delivers restaurant-quality results every time.
🩷 Melissa
Using only a heaping tablespoon of filling prevents bursting during steaming. Less is more when it comes to preventing leakage and ensuring proper sealing.
The water level needs checking every 20 minutes during steaming, and hot water should be added as needed. Never let the pot run dry or the tamales will have an uneven texture.
Ingredient Notes
Masa Harina: Not interchangeable with cornmeal or corn flour. Look for brands specifically labeled for tamales (such as Maseca Tamal), as they’re treated through nixtamalization for authentic flavor.
Tomatillos: Choose firm tomatillos with tight-fitting husks. Remove the sticky coating by rinsing under warm water before roasting for optimal flavor.
Serrano Chiles: These provide authentic heat and flavor. Adjust quantity based on your spice preference, or substitute jalapeños for milder tamales.
Corn Husks: Soak thoroughly until pliable (at least 3 hours). Dry husks will crack and tear during assembly, making the wrapping process frustrating.
See the recipe card below for full information on ingredients and quantities.
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Homemade Green Chili Tamales
Ingredients
- 8 ounces package dried corn husks (If you cannot find corn husks, you can use parchment paper.)
Filling
- 1 pound tomatillos can sub mild green chilies—canned or fresh
- 4 3-inch serrano chiles stemmed, seeded and chopped (can sub jalapeno)
- 4 large garlic cloves chopped
- 1 ½ tablespoons extra virgin olive oil
- 2 cups low sodium chicken broth
- 4 cups cooked and shredded pork carnitas
- ⅔ cup roughly chopped fresh cilantro
Masa Dough
- ½ cup unsalted butter
- ½ cup canola oil
- ¾ teaspoon salt omit if already in masa mixture
- 1 ¼ teaspoons baking powder omit if already in masa mixture
- 3 cups masa harina corn tamale mix
- 3 cups sodium chicken broth
Instructions
- Place the dried corn husks in a large pot and cover with water.8 ounces package dried corn husks
- Place a heavy plate or a smaller pot full of water on top of husks to keep them in the water. Let soak for 3 hours or up to 1 day, flipping occasionally until husks are softened.
- Place an oven rack on the top setting. Turn the oven on broil. Peel and rinse the tomatillos.1 pound tomatillos
- Line a heavy baking sheet with foil. Place tomatillos on baking sheet and place under broiler.
- Broil (grill) until black spots form on tomatillos, then flip and broil (grill) other side. This takes about 5-10 minutes per side depending on the strength of the broiler.
- Place roasted tomatillos and juices from the pan into a food processor and allow to cool about 5 minutes. Add the garlic and chopped Serrano chiles and process until smooth.4 3-inch serrano chiles, 4 large garlic cloves
- Heat the olive oil in a medium saucepan over medium high heat.1 ½ tablespoons extra virgin olive oil
- Add the tomatillo puree and boil, stirring continuously, for 5 minutes (it should turn thick like a paste).
- Add in the chicken broth, stir to mix well. Reduce heat to medium low and allow to simmer, stirring occasionally until mixture coats the back of a spoon and is reduced to about a cup.2 cups low sodium chicken broth
- Stir in the shredded pork and cilantro. Salt to taste.4 cups cooked and shredded pork carnitas, ⅔ cup roughly chopped fresh cilantro
Prepare the Dough:
- In the bowl of an electric mixer, cream together the butter and canola oil until it’s white and creamy.½ cup unsalted butter, ½ cup canola oil
- In a separate bowl mix the masa harina, baking powder and salt. Add masa mixture to whipped butter and canola one cup at a time.¾ teaspoon salt, 3 cups masa harina, 1 ¼ teaspoons baking powder
- Reduce the mixer speed to low, gradually add the chicken broth. Add more or less as necessary until it has the consistence of soft cream cheese.3 cups sodium chicken broth
- Take 3 large corn husks and tear them into ¼-inch strips. (Put these back in the water until ready to use because they dry out and start breaking when you try to work with them.
- Take a large pot with a steamer attachment. Pour about 2 inches of water into the bottom of the pot, or enough to touch the bottom of the steamer. Line the bottom of the steamer with corn husks.
Make Tamales:
- Unfold 2 corn husks onto a work surface. Take ¼ cup of dough and, starting near the top of the husk, press it out into a 4-inch square, leaving 2-3 inches at the bottom of the husk. Place a heaping tablespoon of the filling in a line down the center of the dough square.
- Fold the dough into the corn husk. And wrap the husk around the dough. Fold up the skinny bottom part of the husk. And secure it with one of the corn husk ties.
- Stand them up in the steamer. If there aren’t enough tamales to tightly pack the steamer, place crumpled aluminum foil in the excess space.
- Steam the tamales for about 40 minutes or until the dough deepens in color and easily pulls away from the husk.
Notes
Nutrition
How To Make Green Chili Tamales
Step 1: Soak corn husks for 3 hours until softened. Broil tomatillos until charred (5-10 minutes per side), then blend with garlic and serranos. Simmer tomatillo sauce with olive oil for 5 minutes, add broth, then mix in pork and cilantro.
Step 2: Whip butter and oil until fluffy and white. Mix masa harina with baking powder and salt, then alternate adding masa mixture and chicken broth until consistency resembles soft cream cheese.
Step 3: Spread ¼ cup masa into a 4-inch square on each husk, leaving 2-3 inches at the bottom. Place a heaping tablespoon of filling down the center, fold husk around dough, then fold up the bottom and tie with husk strips.
Step 4: Line steamer with corn husks and stand tamales upright with open ends facing up. Steam for 40 minutes over 2 inches of water until masa pulls away easily from husks and deepens in color.
FAQs for Green Chili Tamales
Green chili tamales use tomatillos and green chiles for a tangy, bright flavor, while red tamales typically feature dried red chiles with a deeper, earthier taste. The masa preparation remains the same.
The masa should pull away easily from the corn husk without sticking, and the tamales will have deepened slightly in color. They should feel firm to the touch rather than mushy.
The masa should resemble soft cream cheese. Add chicken broth one tablespoon at a time if too dry, or additional masa harina if too wet. Properly whipped fat creates a lighter texture.
My Best Tips for Making Green Chili Tamales
☞Perfect Your Masa Consistency: The masa should be light and fluffy like soft cream cheese. Test it by dropping a small ball into cold water – if it floats, you’ve whipped enough air into the dough for tender tamales.
☞Don’t Skip the Sauce Reduction: Reduce your tomatillo sauce until it’s thick and paste-like, coating the back of a spoon. Watery filling causes soggy tamales that fall apart, so concentrate that sauce for the best results.
☞Master the Assembly Technique: Spread masa into an even 4-inch square about ¼-inch thick, leaving 2-3 inches at the bottom of the husk empty. This gives you room to fold and secure the tamale properly without tearing.
What to Serve With Green Chili Tamales
Green chili tamales pair beautifully with Mexican rice, refried beans, or black beans for a complete meal. A fresh cabbage slaw or crisp jicama salad adds refreshing crunch that balances the rich masa.
Serve alongside guacamole, pico de gallo, or crema mexicana for added creaminess and flavor. Elote (Mexican street corn) or a simple corn salad complements the corn-based tamales perfectly.
Storage & Reheating Tips
Store cooked tamales in an airtight container or wrapped individually in plastic wrap for up to 5 days. Keep them in their husks to retain moisture.
Freeze uncooked or cooked tamales for up to 3 months. Wrap individually in plastic wrap, then place in freezer bags. Label with the date for easy tracking.
Steam tamales for 15-20 minutes until heated through, or microwave individual tamales wrapped in damp paper towels for 1-2 minutes. You can also reheat in the oven at 350°F wrapped in foil for 20 minutes.
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
Melody
I suggest you replace the butter with lard, it’s a better texture and more traditional, if you are going for traditional. Just a suggestion!
Barbara Schieving
Thanks for the suggestion Meloday.
jessica in az
You can NOT use plastic wrap aka seran wrap. It.will melt.
Barbara Schieving
Thanks Jessica – good catch.
Minnie
this is going to be my dinner for this weekend.
Jason
Sounds delicious! Just a shame that so many of the ingredients are unavailable near where I live.
Jenni
Fantastic job!!! Your tamales look amazing! And that is a great trick about using the Ziplock bag to help roll out the masa dough!
Deborah
I have always wanted to try making tamales. I actually have a whole cookbook on them, but haven’t used it yet. These sound so delicious!!
Bree
Impressive! I would love to make tamales!
Sue
Your tamales look wonderful, Barbara! I’ve only made them once, and they were time consuming, but what a bounty! 🙂
Sandy
Barbara! These look amazing! I love your idea of using the pork carnitas.
You can usually count on Latin markets to do a great job of preparing authentic recipes. By using the, you saved a whole day of preparation time. When I roast the pork (or beef) myself, I do it a day ahead in the slow cooker. Then, I refrigerate it over night so that the fat rises to the surface and can be removed in one solid piece. Your ideas sounds muuuuuch better!
Ellie
I love your detailed, descriptive recipe. It makes it easy and fun to follow. Gonna try this as soon as I can gather together the ingredients.
🙂
Ellie
Becky at Vintage Mixer
I made tamales over the holidays and they were quite the challenge!! Luckily I had my International Student from Mexico helping me!! Yours look delicious!
gloria
Look absolutely nice Barbara!!