Tamale Filling

Tamale Filling

16 dried chilies or 8 fresh chilies
2 medium onions
2 large red bell peppers
5 to 6 large garlic cloves
1/2 cup fresh parsley
4 cups vegetable broth
4 cups water
3-1/2 lbs pork tenderloin (or other meat of choice)
1 Tbsp. all purpose flour
1 Tbsp. lard, bacon grease, or shortening
2 tsp. cooking oil
1 Tbsp. Olive oil
Tiger Sauce, tobasco, or other hot sauce
ground red pepper or crushed red pepper flakes
cumin
chili powder
onion powder
garlic powder
paprika
salt
1 slice bacon

Warning: When working with chilies, wear disposable gloves and/or be sure to wash hands very thoroughly after handling! Do not touch any part of your body (especially face, eyes, or mouth and do not attempt to go to the bathroom) until thoroughly washing your hands first.

Cut one of the onions in half. Leave one of the halves whole and set aside. Chop the other half.
In a large pot heat 2 tsp cooking oil. Stir in chopped onion and 1 crushed or finely minced garlic cloves. Saute until onions are translucent. Add vegetable broth, water, 1/2 tsp salt, and the pork tenderloin. Bring to a full boil. Reduce heat to simmer. Simmer for 2 hours or until the meat is very tender.
When done, reserve the broth leaving it to simmer in the pot and set the pork aside to cool.
Rub a baking sheet (with sides to prevent drips) with the slice of bacon to grease it and set aside.
Preheat oven to 425 F degrees.
If using dried chilies, place dried chilies on the baking sheet in a single layer spaced apart and bake until aromatic, about 1-1/2 to 3-1/2 minutes, watching very carefully to avoid burning.
Place the baked dried chilies into the simmering pot of broth to blanch (re hydrate). Allow to simmer for 18 to 20 minutes. Remove with a slotted spoon or tongs and set the blanched chilies aside to cool. When fully cooled remove the stems and seeds. Set aside.
If using fresh chilies, move on to the next step.
Cut remaining onion in half. Remove stem and seeds and cut bell pepper in half.
Toss or rub bell pepper, whole fresh chilies, whole garlic cloves, and onion halves, with 2 Tbsp.olive oil.
Place cut sides down on greased baking sheet.
Roast until pepper and chilies are softened and blistered in spots, 10–15 minutes. Let cool.
When fully cooled, squeeze the garlic cloves to pop them out of their sleeves.
Remove the stems and seeds from the fresh chilies.
Set aside one of the onion halves, 2 to 3 garlic cloves, 2 chilies, and 1 of the bell peppers (2 halves).
Place the remaining chilies, onion, bell pepper, and garlic into a food processor with fresh parsley and 1/2 teaspoon cumin. Add 2 cups of the simmering broth. Blend until smooth
In a medium pot over medium heat, heat the 1 Tbsp. lard, bacon grease, or shortening. When hot, whisk in the flour. Continue whisking until flour turns golden. Stir in the mixture from the food processor. Add 1/2 cup of the simmering broth and stir to blend. Bring to a boil, stirring occasionally, then adjust heat to maintain a steady simmer. Allow to simmer uncovered until it has thickened. If becomes too thick, add more of the simmering broth. If too thin, continue to simmer until reduces and further thickens. Set tamale sauce aside.
Crush remaining roasted garlic cloves and coarsely chop up the remaining roasted onion, bell pepper, and chilies. Set aside.
Shred the cooled pork tenderloin using two dinner forks to tear it apart until only stringy fine shreds and tiny bits of meat remain.
Toss the shredded pork in a deep sided roasting pan with crushed garlic and chopped onion, bell, chili peppers, and 1/4 tsp. crushed red pepper flakes. Using clean, well dried hands, coarsely crush the red pepper flakes by placing in palm of non-dominant hand then pinching and rubbing with dominant hand. Be sure to wash hands afterwards.
Combine 1/2 cup simmering broth, 2 tsp. Tiger Sauce (or other hot sauce), 2 tsp. chili powder, 2 tsp. cumin, 2 tsp. paprika, 2 tsp. onion powder, 1 tsp. garlic powder, and 1/2 tsp. salt. Drizzle evenly over shredded pork. Toss to combine and coat well. Set aside.
In a large stock pot, combine the tamale sauce with 2 cups simmering broth and bring to a boil. Reduce heat to a simmer. Stir in shredded pork mixture and combine well.
Simmer uncovered stirring frequently for 30 to 40 minutes to infuse flavors. Add additional simmering broth as needed to maintain.
When finished, continue to simmer until sauce reduces down and thickens stirring frequently.
Remove from heat. Cool and refrigerate covered overnight to allow flavors to meld further.
Remove from refrigerator and reheat (using choice of stove top or microwave) to warm it slightly — yet still be cool enough to handle without risk of burns — prior to using to fill tamales.

Note: May also prepare filling in electric pressure cooker or slow cooker/crock pot if prefer.