Chicken and Poblano Tamales recipes
Ingredients
- 2 dozen dried corn husks
- 10 cups boiling water, for soaking
- 4 whole chicken legs, skin on and bone in (about 2½ pounds)
- 1 small white onion, halved
- 2 garlic cloves, smashed
- 2 tablespoons kosher salt, divided, plus more to taste
- ¼ teaspoon whole black peppercorns
- Handful cilantro sprigs
- 1 bay leaf
- 4 medium poblano peppers (about ½ pound)
- ½ cup tomatillo salsa, plus more for serving
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon cayenne pepper
- ⅔ cup (5¼ ounces) lard, cut into ½-inch pieces at room temperature
- 2 cups hot chicken broth
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