Red Chile Pork Tamales

Ingredients

• 2/3 cup fresh pork lard, chilled (or vegetable shortening)
• 1 teaspoon baking powder
• 1 scant teaspoon salt
• 1 3/4 cups masa harina mixed with 1 cup plus 2 tablespoons hot water and cooled to room temperature
• 2/3 cup chicken, beef, or vegetable stock, preferably homemade
• 8 ozs dried corn husks
• 2 lbs boneless pork shoulder
• 1 tablespoon grapeseed oil
• 1 small onion, finely chopped
• 4 cloves garlic smashed
• 1 teaspoon Mexican oregano
• 1 teaspoon cumin seeds
• 1 teaspoon salt
• 1 orange, sliced
• 1 lime, sliced
• 8 large dried New Mexico chiles, stems and seeds removed
• 2 cloves garlic, peeled and finely chopped
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cumin

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