Tamales

Directions

1. 1
   Place the first eight ingredients in a Dutch oven. Cover and bake at 325° for 3-4 hours or until meat is very tender.
2. 2
   Meanwhile, place corn husks in a large kettle; cover with cold water and soak for at least 2 hours.
3. 3
   Remove roast and shred meat with two forks; set aside and keep warm. Skim fat from pan juices; discard chilies. Bring to a boil; cook until liquid is reduced to 4 cups.
4. 4
   For filling, in a large bowl, combine the cornmeal, baking powder and salt; beat in water, 2 cups pan juices and shortening just until combined (bowl will be full). Refrigerate remaining pan juices.
5. 5
   Drain corn husks and pat dry. (Until ready to use, keep husks covered with plastic wrap and a damp towel to prevent them from drying out.) Spread 3 tablespoons filling over each husk to within 1/4 in. of edges. Top each with 1/4 cup pork and 3 tablespoons filling. Using the husk to lift one long side, roll up filling. Enclose filling with husk; fold bottom end of husk over the top.
6. 6
   In a large steamer basket, position tamales upright with folded bottoms down. Place basket in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 25-30 minutes or until cornmeal peels away from husk, adding water to pan as needed. Warm reserved pan juices; serve with tamales. Remove husks before eating.