Pork cooked in a fragrant and flavorful onion and spice broth makes a perfect filling for your tamales.
INGREDIENTS (for 1 servings):
- 1 pound pork butt roast
- 2 1/2 cups water
- 1/2 onion
- 1 clove garlic, peeled
- 1 bay leaf
- salt to taste
- 8 black peppercorns
- 1 dried red chile pepper
PREPARATION:
Trim fat from pork butt. Cut into chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring to a boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.
Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.