http://www.EBICom.Net/~howle/ Recipe from Bon Apetit, Dec. 1993 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 1-1/2hrs. 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! Posted to recipelu-digest by LSHW
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 20|
|Calories from Fat: 108 (35%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 31.2mg||10 %|
|Sodium 160.9mg||6 %|
|Potassium 432.4mg||11 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 36.4g|
|Protein 14.6g||21 %|
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Calories per serving: 310
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