Pork Tamales With Salsa Verde

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1 1/2 pounds boneless pork shoulder, trimmed and quartered

1 cup water

1 medium onion, peeled and cut into 3 wedges

3 garlic cloves, peeled

1 1/2 teaspoons salt, divided

1 teaspoon ground cumin

1/4 teaspoon black pepper

4 cups cilantro sprigs

1/2 cup fat-free, low-sodium chicken broth

2 1/2 pounds tomatillos, husked, peeled, and quartered

1 jalapeƱo pepper with seeds, coarsely chopped

4 ounces large dried corn husks (about 20, plus a few smaller ones for strips)

6 cups masa harina

3 cups fat-free, less-sodium chicken broth

1/2 teaspoon salt

1 cup canola oil

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