What You'll Need
3/4 pound boneless pork chops (about 3 pork chops)
1 1/4 teaspoons ground cumin
2 jars (16 ounces each ) Pace® Picante Sauce
1/2 teaspoon ground chipotle chile powder
3 tablespoons lime juice
1 cup whole kernel corn
6 large pimento-stuffed olives, cut up
1/4 cup raisins
3 tablespoons chopped dry roasted salted peanuts
1 1/3 cups masa harina or precooked yellow cornmeal (masarepa)
5 tablespoons vegetable shortening
1 cup boiling water
Season the pork chops with the cumin. Cook the chops in a nonstick skillet over medium-high heat until they're well browned on both sides. Stir 1 cup picante sauce and ground chipotle in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes or until the chops are cooked through. Cool slightly. Shred the pork, using two forks.
Stir the lime juice, corn, olives, raisins, peanuts and 1 cup picante sauce into the shredded pork.
Beat the masa harina and shortening in a medium bowl with an electric mixer. Slowly beat in the water and 1/2 cup picante sauce. Divide the mixture into 12 portions. Spread or press each portion in a 4-inch square on a 12-inch square sheet of aluminum foil. Top each with 1/4 cup pork mixture and fold in sides of masa harina mixture to enclose the filling. Roll up in foil, twisting the ends.
Place the tamales in a steamer over boiling water. Steam for 1 hour. Serve with additional picante sauce.