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Pork Tamales

2 1/2 lb pork shoulder
Cut in pieces to cook faster
1 onion quartered
2 tsp thyme
2 tsp oregano 
2 bay
12 peppercorns

Simmer until falling apart, 1 1/2 - 2 hours
Remove pork, reserve liquid

Soak husks in hot water if using, 1 hour

Dough (half for casserole)
2 tsp cumin
1/3 cup chili powder 
1 garlic
2 tsp flour 
2 tsp sugar 
1 Tbsp oil

Combine with pork in large skillet 
Simmer on medium until liquid absorbed
About 25 min

4 cups masa harina
1 1/3 cup lard
2 tsp salt
1/2 tsp chili powder 
2 2/3 cup cooking liquid 

For tamales: dry husk, spread 3 Tbsp dough, leaving 1" border
2 Tbsp filling, fold tamale
Steam 45-50 min until dough is firm

For casserole: 
Layer filling and dough, cover with foil, 350° 30 min

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