Sohla El-Waylly Instagram – What happens when @hamegram @sohlae and @thesporkful come together? A new podcast called DEEP DISH, baby! Check out the first episode on Delta Tamales! There’s murder There’s mystery There’s a whole lotta cumin On The Sporkful feed wherever you listen to podcasts … Delta tamale soup recipe🔥   For the soup: 2 tablespoons neutral oil 1 ½ pounds pork butt, cut into 1-inch cubes 6 garlic cloves, peeled 1 large onion, diced 2 tablespoons hot paprika 1 tablespoon chipotle powder 1 tablespoon cumin, ground 1 tablespoon garlic powder 2 teaspoons Mexican oregano 2 bay leaves 2 quarts water or stock Kosher salt   For the dumplings: 1 cup masa harina 1 cup warm water 2 tablespoons neutral oil 1 teaspoon kosher salt   To garnish: 1 cup thinly sliced cabbage ½ cup cilantro, roughly chopped ½ cup white onion, finely minced 4 limes, quartered   1. In a large pot, over medium-high heat, add the neutral oil and pork butt—season with a large pinch of salt. Cook, stirring occasionally, until pork is lightly browned on all sides, about 10 minutes. Add the garlic and onion, season with salt, and cook until the onion has softened and is translucent, about 5 minutes. Add the paprika, cumin, garlic powder, and oregano and cook until cumin is fragrant, about 1-2 minutes. Add the water or stock, bring up to a simmer, add a large pinch of salt, and cover. Turn the heat to medium-low and simmer until pork is tender, about 1 hour.   2. While the pork cooks, make the masa dumplings. Mix the masa harina, water, oil, and salt in a medium bowl until a dough forms. Cover and let rest for ten minutes. Form into balls the size of ping pong balls and drop into the simmering soup once the pork is done. Cover again and cook until the masa is cooked, about 10-15 minutes.   3. Divide between bowls and garnish with cabbage, cilantro, white onion, and a few squeezes of lime. Serve immediately.