Crock Pot Pork Tamale Filling Recipe
Prep Time: 30 minutes
Cook Time: 10 hours
Total Time: 10 hours 30 minutes
Servings: 8 servings
Description:
This Crock Pot Pork Tamale Filling recipe is one of those delightful, easy-to-make dishes that brings together the simplicity of a slow cooker with the robust, mouthwatering flavors of traditional tamale filling. Perfect for busy days when you need a hearty meal with minimal effort, this dish involves slow cooking a pork roast until it’s tender, then blending it with a savory, flavorful mixture that is ideal for spreading on masa or even a tortilla. The first time I made this, it was surprisingly hot and spicy, but as I tweaked the recipe over time, I perfected it to a point where I now crave it. Whether you serve it for dinner or use it as a filling for tamales or tacos, this dish will leave everyone asking for seconds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pork roast | 3-4 pounds |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 4 cloves |
| Dried chilies (like Ancho or Guajillo) | 2-3 large |
| Ground cumin | 1/2 tsp |
| Ground oregano | 1 tsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Chicken broth (or reserved cooking liquid) | 3 cups |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 273.4 kcal |
| Fat | 8.8 g |
| Saturated Fat | 3 g |
| Cholesterol | 107.2 mg |
| Sodium | 117.1 mg |
| Carbohydrates | 7.8 g |
| Fiber | 0.8 g |
| Sugars | 1.8 g |
| Protein | 39 g |
Instructions:
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Prepare the Pork: Start by placing the pork roast into your Crock Pot. Add in the chopped onion, minced garlic, and dried chilies. You can use any dried chilies you like, but Ancho or Guajillo peppers work wonderfully for this recipe. Sprinkle in the cumin, oregano, salt, and black pepper.
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Add the Broth: Pour in enough chicken broth (or water, if you prefer) to cover the roast and spices, creating a flavorful cooking base. The liquid will help tenderize the pork as it cooks, resulting in a juicy, easily shreddable roast.
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Slow Cook: Cover the Crock Pot and set it to cook on low for 10 hours. I usually start this the night before, allowing the pork to cook slowly overnight. By the morning, the pork will be beautifully tender and ready to shred.
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Shred the Pork: After 10 hours, remove the pork roast from the Crock Pot and set it aside to cool slightly. Using two forks, shred the pork into bite-sized pieces. Set the shredded meat aside in a large bowl.
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Strain the Broth: Carefully strain the cooking liquid, reserving about 3 cups of the flavorful broth. Discard any solids or excess fat left in the strainer. You will use this liquid to help blend the tamale filling.
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Make the Paste: Take the solids (onions, garlic, chilies, and spices) from the strainer and place them into a blender or food processor. Add a small amount of the reserved broth, just enough to make a thick, smooth paste. Blend until everything is finely pureed.
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Mix the Filling: Pour the paste into the bowl with the shredded pork. Stir to combine thoroughly, ensuring the paste coats the meat evenly. Taste the mixture, and adjust seasoning if necessary. You might want to add more broth to achieve your desired consistency or salt and pepper for more flavor.
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Assemble and Serve: This filling is now ready to use! Spread it generously over masa to make tamales, or serve it on tortillas for tacos. It also works wonderfully as a filling for burritos or as a hearty topping for nachos.
Tips:
- Make it milder: If you’re not a fan of spicy foods, feel free to use fewer dried chilies or opt for a milder variety.
- Save the broth: The reserved cooking liquid is a flavorful broth that can be used in soups or stews, so don’t throw it away! It’s packed with flavor.
- Double the recipe: If you’re making tamales for a crowd, consider doubling this recipe. It keeps well in the fridge for a few days and freezes beautifully for future meals.
Why You’ll Love This Recipe:
- Hands-off cooking: With the Crock Pot doing all the heavy lifting, you can enjoy a delicious meal with minimal effort. The slow cooking process ensures that the pork is tender and infused with all the spices.
- Perfect for meal prep: This filling can be made in advance and stored in the fridge or freezer for later use. It’s an excellent choice for a busy weeknight dinner or for prepping a batch of tamales ahead of a celebration.
- Flavor-packed: The combination of slow-cooked pork, spices, and the rich, smoky taste of dried chilies creates a filling that’s bursting with flavor, making every bite irresistible.
This Crock Pot Pork Tamale Filling is perfect for anyone looking to create a comforting, savory meal with minimal prep. Whether you’re making tamales from scratch or just filling up tortillas for an easy meal, this recipe delivers on flavor and convenience, making it a favorite in my kitchen.
