Chile Colorado Pork Tamales(Tamal de Puerco)

Ingredients

• 4 1/2 pounds pork butt or shoulder boneless if possible
• 1 whole garlic bulb whole head of garlic
• 12 ancho dried chile, stems and seeds removed you could use a mix of dried peppers, such as guajillo, new mexico, california..
• 1 tablespoon Mexican oregano
• 1 tablespoon granulated garlic
• 1/2 tablespoon cumin
• salt
• pepper
• pork broth from cooked pork
• 8 ancho additional chile, stems and seeds removed, I like my masa to be well seasoned and colored with the chile sauce, but you could…
• 5 cups masa harina
• 3 teaspoons baking powder
• 2 teaspoons chicken bouillon granules
• 1 teaspoon salt
• 4 cups low sodium chicken broth warm
• 1 cup chile sauce made from chile ancho
• 1 1/2 cups pork lard melted
• 3/4 cup chicken broth warm
• 43 corn husks for medium tamales plus more for steaming
• steamer A large

Nutrition

• Calories : 210 calories
• Carbohydrate : 14 grams
• Cholesterol : 30 milligrams
• Fat : 12 grams
• Fiber : 3 grams
• Protein : 10 grams
• SaturatedFat : 4.5 grams
• Sodium : 270 milligrams
• Sugar : 1 grams