2 pound boneless pork shoulder, trimmed of fat and cut into 2-inch chunks 1 small onion, quartered 4 cloves garlic, smashed ½ teaspoon whole black peppercorns 1 teaspoon salt 4 dried ancho chile peppers 2 dried pasilla chile peppers 2 cloves garlic, peeled and halved
Chicken and Dried Fruit Tamale Filling
1 cup chopped onion 2 cloves garlic, minced 1 tablespoon olive oil 1 teaspoon ground cumin ½ teaspoon salt ¼ teaspoon black pepper 1 14.5 oz. can fire-roasted diced tomatoes, undrained ½ cup chopped dried apricots ½ cup golden raisins 1 ½ cup shredded cooked chicken
Poblano-Cheese Tamale Filling
4 fresh poblano chile peppers, halved, stemmed, and seeded 3 tablespoon olive oil ½ cup chopped onion 2 cloves garlic, minced ¼ teaspoon salt 1 pound mushrooms, such as stemmed shiitake, cremini, and/or button, chopped 1 chipotle chile pepper in adobo sauce, minced, plus 2 Tbsp. sauce 1 cup cup shredded queso Oaxaca or Monterey Jack cheese (4 oz.)
