Braised Pork with Tamale

Tamales are a delicious paste made of finely ground corn flour and pork fat that is wrapped up in a corn husk and steamed. The result is fluffy, creamy, and sweet little packets of corn with a spicy meat filling usually made with pork or chicken. Tamales can be a very time-consuming project because you need to fill and wrap all of the tamales in soaked corn husks and then steam them. To cut down on the prep time we eliminated the wrapping and instead cut right to the good stuff and prepare the tamale filling while also making a braised spicy chipotle pork in the other pan. 

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: 6 hours
  • 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
  • ½ cup Mexican-style beer
  • 1 tbsp cornstarch
  • 1 cup 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


Combine the pork, chipotle, oregano, cumin, and garlic powder in a Suvie pan.

Whisk together ½ cup Mexican-style beer ( you can substitute chicken stock or water) and cornstarch and add to the pork.

Combine the masa harina, sugar, salt, and baking powder in a bowl.

Make a well and add the vegetable oil and warm water.

Slowly whisk the water into the masa until it is smooth and similar to pancake batter.

Add the tamale mixture to another Suvie pan.

Insert pans into your Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 4 hours

After the cook, broil the pork for 10 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.

Cut the Tamale into squares and divide between plates, top with the shredded pork, and garnish with fresh lime juice and cilantro. 

Note: If you would like to make this recipe in Suvie 1.0, insert pans into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 4 hours.


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
0 0 votes
Article Rating
Notify of

Inline Feedbacks
View all comments