Make Your Own Red Chile and Pork Tamales

Ingredients

• 8 ounces new mexico red chile or California, pods
• 6 cups water
• 6 tablespoons flour all-purpose
• 4 cloves garlic
• 1 tablespoon salt
• 8 pounds pork butt or pork shoulder
• 2 1/2 cups water
• 1 tablespoon sea salt
• 6 tablespoons broth with fat pieces from cooked pork
• 3 tablespoons flour all-purpose
• 6 1/2 cups red chile sauce
• 1 tablespoon salt
• 1 batch masa tamale
• corn husks ojas
• 2 pounds lard If you are using rendered lard you will need to use less broth
• 2 teaspoons baking powder divided
• 2 tablespoons salt divided
• 5 pounds masa fresh ground, unprepared for tamales, divided
• 3 cups broth from cooked pork roast or chicken broth, divided
• 1/2 cup red chile sauce