INGREDIENTS
1 tbsp
oil
1 tbsp
salt
2 1/2 lbs
pork shoulder roast
6
garlic cloves
4
ancho chile pods
1 tsp
mexican oregano
1 cup
water
4 cups
masa harina
1 tsp
baking powder
1 tsp
salt
1 1/2 cups
chicken broth
14
corn husks
1 serving
warm water
1/2 cup
lard