Braised Pork with Tamale

Tamales are a delicious combination of masa and pork fat wrapped in a corn husk and steamed. The result is fluffy, creamy, and sweet packets of corn meal with a spicy meat filling usually made with pork or chicken. Tamales can be a time-consuming project because you need to fill and wrap each tamale individually in soaked corn husks and then steam them. To cut down on the prep time we eliminated the wrapping and instead cooked the tamale in one large block that we then cut into pieces before serving.

Braised Pork with Tamale

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 4 hours, 30 minutes
  • Print


  • 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


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. 

Suvie Cook Settings

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. 


Nutritional Information per serving (4 servings per recipe): Calories 480, Total Fat 21g, Total Carbohydrates 30g, Total Sodium 1250mg, Total Protein 40g

CategoriesDinner Mexican Pork
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