Pork Filling for Tamales

I've used this filling for the last two years for holiday tamales. It's an amalgamation of various tomatillo salsa recipes and some pork recipes from Aida Gabilondo and James Peyton. It's very satisfying. It would work anywhere, really -- enchiladas, quesadillas, grilled sandwiches...on a spoon straight out of the bowl...

I suppose one could make a small batch, but I think it's hardly worth it.

First, you need a big chunk of pork. I used a 3.5-pound bone-in rib-end loin roast. Brown it all over, then cover it with water and poach it in a Dutch oven until the meat is soft and shreddable. Add a few cloves of garlic and a few bay leaves to the water. I wouldn't use boneless pork -- without bones, the meat would end up too watery and bland.

Anyway, cool the pork, debone it, and shred the meat.

Chop a small onion finely and saute it over medium-low heat just until translucent. Mix with the pork.

Cover 1 pound of tomatillos with water in a small pot and bring to a gentle boil. Simmer for 10 minutes. Transfer tomatillos to food processor with tongs and process very briefly. Add to pork mixture. If you can't find tomatillos or are in a hurry, you could use Herdez salsa verde, but fresh tomatillos are so pretty.
Add and mix thoroughly:

- 3/4 cup or more roasted green chiles, diced. I used some from the garden that I roasted and froze a few months ago, but you could use 2 to 3 cans of whole green chiles and dice them yourself. (Pre-diced canned green chiles are icky, somehow -- I have to buy the whole ones and cut them up myself.)
- One small bunch of cilantro, chopped
- Salt to taste
- Fresh lime juice to taste

That's it! I made a big batch yesterday and will probably assemble the tamales tomorrow. More on that when the time comes.