janet’s mexican pork tamales

Place cut up pork in a large pot with half of a white onion. Add water to pork and 1 tablespoon salt and 1 tablespoon pepper
Bring to a boil and then reduce to a simmer for 3 hours. Remove pork from water and shred. Reserve 4 cups of the pork broth.
While pork is simmering, boil ancho chile in one cup of water for thirty minutes. Remove from water, deseed and remove stem. Blend it in a blender with 1/4 cup water until it is completely pureed.
In a large pot, add pureed ancho chile, 2 teaspoons salt, 1/4 cup of pork broth and shredded pork. Mix until combined. Heat for a few minutes to combine the flavors. Remove from heat, set aside.
Soak corn husks in hot water for 15 to 20 minutes while you make the masa.


In a large mixer beat the lard with baking powder until fluffy, at least 10 minutes.
Transfer to a large bowl and add masa, 3 1/2 cups broth and salt. Mix by hand until a stick dough forms.
Turn the stand mixer back on low speed and slowly add small amounts of the hand mixed dough back in. Two to three minutes total, until a paste like consistency is formed.
Remove the corn husks from the water and wring them dry. Lay them on a hand towel and sort by similar sized husks for consistent tamales.
Place the husk in the palm of your hand and using a spoon, spread the masa paste on the half of the husk that is laying in your hand in a very thin layer. Add three to four tablespoons of pork filling and fold up the husk. Using small pieces of husk, make a tie around to hold the husk closed.
Add 4 cups of water to the bottom of a large steamer. Using the small and broken pieces of the steamer and begin layering the tamales in.
Once all the tamales are in, use a plastic grocery shopping bag to cover all the tamales. Cover with the lid.
Steam for one hour and then turn off the heat. Allow them to sit in the steamer for an additional hour after the heat is turned off.
Serve with refried beans and salsa verde.