Braised Pork with Tamale

Name: Braised Pork with Tamale (Simplified Masa)
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 24 oz pork shoulder, cut into 1-inch pieces; 1 chipotle pepper in adobo, diced; 1 tbsp adobo sauce; ½ tsp oregano; 1 tsp cumin; 1 tsp garlic powder; 1 cup Mexican-style beer; 1 tbsp cornstarch; 1 1/2 cups masa harina; 1 tbsp sugar; 1 tsp salt; 1 tsp baking powder; ¼ cup vegetable oil, shortening or lard; 1 ½ cups water; 1 lime and fresh cilantro for garnish

This braised pork with tamale combines tender, spiced pork shoulder in a chipotle-adobo sauce served over a cooked masa block, delivering authentic tamale flavor without individual wrapping.

🌍Mexican 🏷️Pork 🏷️Tamale 🏷️Masa harina 🏷️Chipotle 🏷️Adobo

Total

4h 45m

Servings

4

Difficulty

Hard

Est. Cost

$28–$46

Ingredients

24 oz pork shoulder, cut into 1-inch pieces
1 chipotle pepper in adobo, diced
1 tbsp adobo sauce
½ tsp oregano
1 tsp cumin
1 tsp garlic powder
1 cup Mexican-style beer
1 tbsp cornstarch
1 1/2 cups masa harina
1 tbsp sugar
1 tsp salt
1 tsp baking powder
¼ cup vegetable oil, shortening or lard
1 ½ cups water
1 lime and fresh cilantro for garnish

15 Ingredients

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Instructions

1
In a Suvie pan, whisk together 1 cup Mexican-style beer (you can substitute chicken stock or water) and cornstarch. Season pork all over with 1 tbsp kosher salt, oregano, cumin, and garlic powder. Add pork, chipotle, and adobo sauce to pan with the beer.
2
In a large bowl, whisk together masa harina, sugar, salt, and baking powder. Make a well in the center of the masa harina and add the vegetable oil and warm water. Slowly stir the water into the masa until it is smooth and similar to pancake batter. Add the tamale mixture to a separate, greased Suvie pan.
3
Insert pans into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 4 hours
4
After the cook, broil the pork for 10-15 minutes until browned and crisp. After the broil, remove both pans from Suvie. Shred the pork with a fork, stir to mix in with the sauce and adjust seasoning to taste.
5
Cut the Tamale into squares and divide between plates, top with the shredded pork, and garnish with fresh lime juice and cilantro.

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Tips & Notes

Pro tips

Sear the pork pieces over medium-high heat for 2–3 minutes per side before braising to develop a flavorful crust and lock in juices.
Use cornstarch as a thickener only if the sauce is too thin after braising; whisk it with cold water first to avoid lumps.
Pat the masa block dry with paper towels before serving to prevent sogginess when spooning braised pork on top.
Toast the cumin and oregano briefly in a dry pan before adding to deepen their flavor in the braise.

Substitutions

Mexican-style beer → chicken or vegetable broth (milder, less depth)
Chipotle in adobo → jalapeño or serrano pepper plus 1 tbsp tomato paste (less smoky, more fresh heat)
Masa harina → polenta or cornmeal (coarser texture, less authentic)

Storage & make-ahead

Refrigerate braised pork and masa separately in airtight containers up to 3 days; reheat pork gently on low heat and masa in the microwave or oven.

Common Questions

Can I use a different cut of pork?

Pork shoulder is ideal for braising due to its fat content and connective tissue, which breaks down into gelatin. Pork butt works equally well; avoid lean cuts like tenderloin.

How do I know when the pork is done?

Braise until the pork is fork-tender and easily shreds, typically 1.5–2 hours on medium-low heat. The meat should break apart with minimal resistance.

Can I make this ahead?

Yes. Prepare and refrigerate the braised pork up to 3 days in advance; reheat gently on the stovetop or in the oven. Prepare the masa block fresh or 1 day ahead, covered in plastic wrap.