Good-Cooking - Xochimilco Mexican Restaurant Pork Tamales

Ingredients

• 1 pound lean boneless pork butt or shoulder, trimmed of excess fat and cut into 1-inch chunks
• 1 1/2 cups water
• 4 large dried New Mexico or California Chiles (about 3 ounces)
• or 3 to 4 tablespoons ground chile powder
• 1 clove garlic, minced or pressed
• 3/4 teaspoon salt
• 1/2 teaspoon dry oregano
• 1/2 teaspoon cumin
• 1 1/3 cups lard, left over pork broth, or solid shortening
• 4 cups dehydrated masa flour (corn tortilla flour)
• 2 teaspoons salt, if desired
• 2 2/3 cups warm water
• 1 (8 ounce) package dried corn husks