Chipotle Pork Tamales with Cilantro-Lime Crema
INGREDIENTS
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3 tablespoons chopped fresh cilantro
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2 tablespoons no-salt-added chicken stock
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1 tablespoon lime juice
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1/4 teaspoon salt
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1 (8-ounce) container light sour cream
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1 large garlic clove, minced
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1 tablespoon olive oil
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1 (3-pound) Boston butt (pork shoulder roast), trimmed
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1/2 teaspoon kosher salt
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1 cup chopped onion
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9 crushed garlic cloves
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1 teaspoon cumin seeds, toasted
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6 chipotles chiles, canned in adobo sauce, chopped
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1 cup no-salt-added chicken stock
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1 teaspoon grated orange rind
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1 teaspoon unsweetened cocoa powder
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1/4 teaspoon ground coffee
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2 1/2 cups no-salt-added chicken stock
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2 ancho chiles
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1 cup corn kernels
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4 cups instant masa harina
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1 1/4 teaspoons salt
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1 1/2 teaspoons baking powder
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1/2 cup chilled lard
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Dried corn husks
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