Lupe's Pork Tamales

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Oxmoor House


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4 pounds boned pork shoulder (butt), most of fat trimmed

3 ounces dried California or New Mexico chiles (see Quick Tips below)

1 1/2 ounces dried pasilla chiles

1/4 cup flour

2 large garlic cloves

2 teaspoons each coriander seeds and dried oregano

1 teaspoon cumin seeds

2/3 cup each chopped tomato and onion

1/2 cup each chopped green bell pepper and chopped seeded Anaheim chiles

3 cups (1 1/3 lbs.) fresh lard, divided

2 tablespoons instant beef bouillon

2 teaspoons garlic salt

1/2 cup each chopped cilantro sprigs and sliced green onions

5 pounds fresh masa (masa fresca, dough made from ground dried corn kernels and no lard or salt); or 8 cups dehydrated masa (also sold as corn flour, masa harina, or instant corn masa mix), mixed until smooth with 5 1/4 cups warm water

2 teaspoons baking powder

2 tablespoons salt

1 1/2 pounds russet potatoes

3/4 pound dried cornhusks (see Quick Tips below)

1 jar (10 oz.) small pimiento-stuffed green olives, drained

2 cans (7 oz. each) sliced pickled jalapeƱo chiles, drained

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