Chile Colorado Pork Tamales-Tamales de Puerco

pork butt or shoulder (boneless if possible)

whole garlic bulb (whole head of garlic)

dried chile ancho stems and seeds removed (you could use a mix of dried peppers, such as guajillo, new mexico, california..)

Mexican oregano

granulated garlic

cumin

Salt and pepper

Pork broth from cooked pork

additional chile ancho (stems and seeds removed (I like my masa to be well seasoned and colored with the chile sauce, but you could add less if you like.)

masa harina

baking powder

chicken bouillon granules

salt

 to 4  cups warm low sodium chicken broth

*1 cup chile sauce made from chile ancho

pork lard (melted)

*1/2 to 3/4 cup warm chicken broth

to 43 corn husks for  medium tamales (plus more for steaming)

large steamer pot