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21Ingredients
2Hours
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Ingredients
US|METRIC
16 SERVINGS
- 6 lb. pork shoulder (5 to ,cooled and shredded in small pieces)
- 2 1/2 gal. water (salted, 2 tsp to cook the pork shoulder)
- 2 onions (large, quarted)
- 5 cloves garlic cloves (fresh, smashed or chrushed)
- 2 bay leafs (large)
- 1 tsp. ground cumin
- 2/3 dried ancho chiles (large, seeds & stems removed)
- 1 qt. water (salted with, 1 tsp salt to boil the dried chiles)
- 1 onion (large, peeled and quarted)
- 5 cloves garlic (fresh, peeled seperated)
- 1 whole mexican chocolate (tablet or disk of, such as iberia or abuelita brand)
- 2 tsp. smooth peanut butter
- 3 tsp. cumin powder
- 1 tsp. garlic powder
- 3 cups pork broth (2 or)
- 5 lb. masa (ground corn, or 1 large bags, 4.4 lb maseca instant corn masa flour)
- 2 lb. pork lard (or crisco vegetable shortening)
- 6 Tbsp. salt (4 to ,to suit your taste)
- 12 cups pork broth (10 to)
- 2 tsp. baking powder
- 3 1/4 lb. corn husks (dried, opened and soaked in hot water.)
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Reviews(1)
Kirk 2 years ago
Wonderful ! Adding the chocolate made an world of difference in flavor, I was able to skim some pork fat off the broth that was made and added that to the masa