Steamed Oaxacan-Style Tamales with Green Chile and Pork

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Tender corn masa tamales filled with slow-cooked pork and roasted green chile, wrapped in banana leaves and steamed to perfection. This mexican ready in about 150 minutes pairs pork shoulder, cut into chunks, corn masa harina, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb pork shoulder, cut into chunks
• 3 medium fresh green chiles (such as poblano), roasted and peeled
• 2 cups corn masa harina
• 1 1/2 cups chicken broth
• 1 tsp baking powder
• 3/4 cup vegetable shortening
• 1 tsp salt
• 3 cloves garlic cloves, minced
• 1/2 cup onion, chopped
• 8 large pieces banana leaves (or corn husks), softened

Instructions

1. Step 1: In a medium pot, cover 1 lb pork shoulder chunks with water and add 1/2 tsp salt. Bring to a boil, reduce heat, and simmer gently for 2 hours until tender. Shred the pork finely.
2. Step 2: Roast 3 medium green chiles over an open flame or under a broiler until blackened on all sides. Place them in a covered bowl for 10 minutes, then peel and chop coarsely.
3. Step 3: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1/2 cup chopped onion and 3 minced garlic cloves, sautéing for 5 minutes until softened. Add shredded pork and chopped green chile, cooking together for 5 minutes. Season with 1/2 tsp salt and set aside.
4. Step 4: In a large bowl, beat 3/4 cup vegetable shortening with 2 cups corn masa harina, 1 tsp baking powder, 1 tsp salt, and 1 1/2 cups chicken broth until light and fluffy, about 5 minutes.
5. Step 5: Prepare banana leaves by passing them over an open flame quickly to make them pliable, then cut into 8 large squares.
6. Step 6: Spread about 1/3 cup masa dough onto the center of each banana leaf square, about 1/4 inch thick. Place 2 tbsp pork and chile filling in the center of the masa, then fold the banana leaf to enclose the tamale securely.
7. Step 7: Arrange wrapped tamales standing upright in a large steamer basket. Cover and steam over boiling water for 1 hour, checking water level and replenishing as needed.
8. Step 8: Remove tamales carefully and let rest for 5 minutes before serving warm.