Pork Tamales

For the chili water:
Remove the stem, and seeds from three dried chili peppers. Boil chilies in 2 cups of water over medium heat for 20 minutes. Pulse in a blender, and strain.

For the filling:
1. Place the filling ingredients and strained chili water in a crock pot, and slow cook for 6 hours on high. The meat will be ready when you can shred the pork with a fork.
2. Strain broth, and set juice aside for the dough. Shred the meat, and mix with the remaining onion and green chilies.

For the dough:
3. Soak corn husks in water for at least two hours. (You can also boil them for about 10 minutes to soften them up.)
4. Combine masa harina with 2 1/2 cups of reserved broth, kosher salt, baking powder, and shortening with a mixer.
5. Place palm-sized balls of dough in the middle of a corn husk. Spread over 2/3 inch of the middle of a corn husk.
6. Place 2 tablespoons of filling down the center of spread dough. Roll corn husk one turn, fold in sides, and finish rolling.
7. Place tamales in a steamer and steam for 1 1/2-2 hours. Check water every 30 minutes.
8. Serve with your favorite sauce.