Green Chile Chicken Tamales - Rick Bayless

Ingredients

• 4 ounces of dried corn husks
• 12 ounces (4 to 6) tomatillos, husked and rinsed
• 4 garlic cloves, unpeeled
• Fresh hot green chiles (2 or 3 large serranos, 1 or 2 large jalapeños or the equivalent amount of another fresh chile), stemmed
• About 1/2 cup chopped fresh cilantro
• 2 cups (about 8 ounces) coarsely shredded cooked chicken (grilled, roasted or rotisserie chicken is what I would choose)
• Salt
• 5 ounces (1/2 cup plus 2 tablespoons) rich-tasting pork lard (or vegetable shortening), cool and pliable, not cold and hard or warm and runny
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 pound fresh-ground corn masa for tamales OR 1 ¾ cups (8 ½ ounces) dried masa harina for tamales mixed with ¾ cup of hot tap water
• 1 to 1 1/2 cups chicken broth