INGREDIENTS
3 cups
Pork broth
2 1/2
lbs Pork butt or shoulder, boneless
4
Ancho chiles, dried
1/2 lb
Corn husks, dried
2 cloves
Garlic
2
Guajillo chilies, dried
1 cup
Onions
1/2 tsp
Oregano, dried
1/8 tsp
Cloves, ground
18 tbsp
Lard or shortening
4 cups
Masa harina de maiz
3 tsp
Salt
1/4 tsp
Cumin, ground
2 1/2 qt
Water