Makes approximately 5 dozen tamales
Set aside 5 cups of cooked pork broth
Soak corn husks in warm water until soft
Prepare the filling by cooking pork shoulder with garlic, black pepper, and cumin
Remove cooked pork, shred it, and mix with chili anchos
Prepare masa by mixing fresh corn masa with baking powder, salt, and lard
Spread masa on softened corn husks, add pork filling, and fold to create tamales
Steam tamales for about 1.5-2 hours until cooked through