Wash and seed anchos. Place in hot water for 5 minutes. Place anchos, chipotles, broth, tomatoes, oinion, garlic, oregano, cumin and cloves in large pot. Cover and simmer about 40 minutes. Working in batches, puree mixture in blender until smooth. Can be made 2 days ahead. Cover and refrigerate.

Heat large pot over med-hi heat. Season 2 lbs. pork with salt and pepper. Add to pot and cook until brown, turning occasionally, about 12 minutes. Add 2 cups chile puree to pork. Cover and simmer until pork is very tender, about 1-1/2 hrs.. Cool. Shred pork and return to pot. Add salt and pepper to taste. Can be prepared 1 day ahead. Cover and refrigerate.

Beat lard in large bowl until light and fluffy, about 3 minutes. Add masa harina, salt and b.p. Beat to blend. Heat broth and add gradually to masa mixture, beating until thick, about 8 minutes.

Wah and soak corn husks; pat dry. Fill tamales and steam for about 1-1/2 hrs.

Reheat remaining chile puree over low heat. Serve with tamales.

NOTE: Inspired by Christmas traditions in Mexico City, and a delectable addition to any celebration!

From: Bon Apetit, Dec. 1993
Posted By: Epicurious.com
Post Date: July 17, 1998