1Add all the ingredients under the Meat for Tamales heading, and cook in a large pot with enough water to cover the meat for 3 hours. Discard the garlic & onion. Save the broth to use in the masa. Drain the meat well, remove fat & skin/bones; shred the pork with 2 forks. Add to the Chili Sauce (next).
2Under the Sauce for Tamales heading: Wash & remove seeds and stems from the chili pods. Boil chiles in water for 3 minutes, shut off & let soak for 30 minutes; cool. Drain & add to blender with garlic, salt, cumin and one cup broth & water. You don't want it runny. Melt lard in large pot. Brown flour slightly in hot lard, add chili sauce, stir & mix in meat. Add more salt if needed. For hotter sauce, add 1 small package of Hot New Mexico chili powder.
3Under Masa For Tamales Heading: Go through the bag of corn husks, remove silk from husks, wash & soak in warm water for at least 20 minutes. Drain husks, shaking off excess water.
4In a large pan, or dish pan, mix (use your hands) masa, lard, broth, (start with 1 cup at a time), baking powder, salt until the mixture is fluffy that a spoonful of it, dropped into a cup of cold water will rise to the top. I have never done this before...I have been told. I just know what to feel for.
5Select a wide corn husk or 2 narrow ones and spread the husk(s) with about 2 tablespoons of prepared masa, spreading it to the sides, about 2 inches from the bottom, and 1/4 inch from the top. Now put on a tablespoonful of the meat filling in the center and fold the sides of the husk together, one over the other. Now fold the bottom up over the seams side. Steam for 1-2 hours. Do not set into the water, use a steamer. Makes 3-4 dozen, depending on size. Let steamed tamales set for 30 minutes or more before serving. The husk should peel away from the masa.