Instant Pot Pork and Green Chile Tamales

williams-sonoma.com

Mark Oberemk

¾ lb. (750 g) boneless pork shoulder, cut into 4-inch (10-cm) cubes

Kosher salt and freshly ground pepper

2 Tbs. canola oil

1 yellow onion, diced

1 tsp. ground cumin

1 tsp. garlic powder

½ cup (4 fl. oz./125 ml) chicken broth

1 can (4 oz./125 g) diced green chiles

¼ cup (¼ oz./7 g) fresh cilantro leaves, finely chopped

4 cups (1 lb./500 g) corn masa mix (masa harina for tamales)

2 tsp. salt

1 ½ tsp. baking powder

4 cups (32 fl. oz./1 l) water

⅔ cup (4 oz./125 g) solid vegetable shortening, melted

16 large corn husks, soaked in water to cover for 1 hour

Directions at williams-sonoma.com

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