Red Chile-Pork Tamales

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Glutton for Life


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2/3 cup fresh pork lard, chilled (or vegetable shortening)

1 teaspoon baking powder

1 scant teaspoon salt

1 3/4 cups masa harina mixed with 1 cup plus 2 tablespoons hot water and cooled to room temperature

2/3 cup chicken, beef, or vegetable stock, preferably homemade

8 ozs dried corn husks

2 lbs boneless pork shoulder

1 tablespoon grapeseed oil

1 small onion, finely chopped

4 cloves garlic smashed

1 teaspoon Mexican oregano

1 teaspoon cumin seeds

1 teaspoon salt

1 orange, sliced

1 lime, sliced

8 large dried New Mexico chiles, stems and seeds removed

2 cloves garlic, peeled and finely chopped

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground cumin

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