Cochinita Pibil and Green Salsa Verde Tamales
Two variations on fillings, one pork and one chicken, for a traditional tamale recipe by Enrique Olvera.
- WORDS BY: Enrique Olvera
- PUBLISHED: February 18, 2021
- PHOTOGRAPHY BY: Araceli Paz

These tamales, by Chef Enrique Olvera, begin with a basic corn dough and offer two classic variations for fillings. The first, Cochinita Pibil, is a pulled pork dish that hails from the Yucatán. The second, chicken in a green tomatillo sauce, is a more universal Mexican flavor profile. -Editor’s Note
Click here to purchase your own copy of Enrique Olvera’s cookbook Mexico from the Inside Out courtesy of Phaidon.
Makes 8 tamales
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