To prepare the pork filling, heat a large saucepan over medium high heat. Add the oil and once hot, sear the pork on both sides just until golden brown. Add the rest of the ingredients and bring to a boil. Turn the heat down to medium low until it comes to a simmer. Simmer for 3 hours or until the meat is very tender.

After three hours, remove the pork from the pan and let it cool. Strain and reserve the liquid for later. Once the beef is cool enough to handle, shred it with your hands and set aside.

Place the seeded dried chilies in a large bowl. Add enough boiling hot water to cover the chilies. Cover and set aside for 30 minutes.

After 30 minutes, strain the chilies into a blender. Add the garlic, salt, cumin, and 2 cups of the reserved soaking liquid. Blend until smooth.

Heat a saucepan over medium heat with 2 tbsp of oil. Add the blended chili mixture and simmer over medium heat for 15 minutes. Taste for salt. Combine the shredded pork with some of the sauce. Reserve some sauce eon the side to serve alongside the tamales.

Soak the corn husks in very hot water for one hour. Drain and set aside until later.

In a large bowl, combine the masa harina with the melted lard. Mix it together with gloved hands. Add the strained pork cooking liquid 1/2 cup at a time. Add enough broth to the masa until you get a wet yet compact mixture.

Spread 2-3 tbsp of the masa mixture onto the smooth side of the corn husk. Spread the mixture on the wide end of the husk leaving a 1" border on both sides.

Add a spoonful of pork filling in the center. Fold one side of the corn husk over to cover the filling. Fold the other side over to cover. Fold the bottom over to cover the seam of tamale.

Steam the tamales for 45 minutes to 1 hour. Add more water when necessary.