Steamed Tamales Oaxaqueños with Green Chile Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Traditional Oaxacan tamales wrapped in banana leaves, filled with tender pork and a vibrant green chile sauce, steamed to perfection with a soft, fragrant masa exterior. This mexican ready in about 120 minutes blends large sheets dried banana leaves, masa harina, vegetable shortening into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. 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

• 8 large sheets dried banana leaves
• 3 cups masa harina
• 1 cup vegetable shortening
• 2 1/2 cups chicken broth
• 1 tsp baking powder
• 1 1/2 tsp salt
• 2 lbs pork shoulder, cut into 2-inch chunks
• 6 tomatillos, husked and quartered
• 3 jalapeño peppers, stemmed
• 1 cup cilantro leaves
• 3 garlic cloves
• 1 small white onion, quartered
• 2 tbsp vegetable oil

Instructions

1. Step 1: Soften 8 large dried banana leaves by passing each over an open flame briefly until pliable, then wipe clean with a damp cloth. Cut into approximately 10x10 inch squares.
2. Step 2: In a large pot, cover 2 lbs pork shoulder with water and 1 tsp salt. Bring to a boil, reduce to simmer, and cook for 1 hour until very tender. Remove pork and reserve 1 cup of the broth.
3. Step 3: Transfer pork to a bowl and shred finely with two forks.
4. Step 4: In a blender, combine 6 quartered tomatillos, 3 stemmed jalapeño peppers, 1 cup cilantro leaves, 3 garlic cloves, and 1 small quartered white onion. Blend until smooth.
5. Step 5: Heat 2 tbsp vegetable oil in a saucepan over medium heat. Pour in the blended green chile sauce and simmer for 10 minutes until slightly thickened. Stir in the shredded pork and 1 cup reserved broth, cooking for an additional 5 minutes. Remove from heat.
6. Step 6: In a large mixing bowl, beat 1 cup vegetable shortening with 3 cups masa harina, 1 tsp baking powder, and 1 1/2 tsp salt. Gradually add 2 1/2 cups chicken broth and mix until a soft, spreadable dough forms.
7. Step 7: To assemble each tamale, spread about 1/2 cup masa dough evenly over the center of one banana leaf square, leaving a 1-inch border. Spoon 2-3 tbsp pork and green chile filling onto the masa.
8. Step 8: Fold the banana leaf over the filling to enclose the tamale, folding the sides tightly. Tie each tamale with kitchen twine if needed.
9. Step 9: Arrange the tamales standing upright in a steamer basket, cover with a damp cloth, and steam over boiling water for 1 hour until masa is firm and cooked through.
10. Step 10: Let tamales rest 10 minutes before unwrapping the banana leaves and serving hot.