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Large, elaborate tamales stuffed with pork, rice, potatoes, and olives, a Central American-Mexican crossover. These protein-packed family feast tamales are a complete meal wrapped in banana leaves.
Prepare the pork filling: Cut pork into 1-inch cubes and season with salt, black pepper, cumin, and oregano. In a large skillet over medium-high heat, brown the pork for 4–5 minutes, then remove and set aside.
In the same pan, add diced onion, garlic, sweet red pepper, and sauté over medium heat until soft, about 5 minutes. Stir in diced tomato, let simmer for 2 minutes, then return pork to the pan and mix well. Cook for another 10 minutes and set aside to cool.
Make the masa: In a large bowl, mix masa harina and lard together, then slowly incorporate warm chicken broth, working until soft and spreadable. Season masa with 1 tsp salt. Set aside.
Assemble the nacatamales: Rinse banana leaves in hot water until pliable. Lay one leaf flat, spread about 2/3 cup masa in the center. Add a spoonful of prepared pork, some raw rice, 2 slices potato, and 2 green olives. Fold up the sides of the leaf to enclose the filling and tie securely with kitchen twine.
Steam the nacatamales: Place a rack or steamer basket in a large pot with water. Arrange wrapped tamales, cover with extra leaves or foil, and steam over low to medium heat for 3–4 hours, making sure the water does not evaporate. Check for doneness: masa should feel firm and cooked through. Let rest 15 minutes before serving.
