Place pork and onion in med. baking dish and cover with water. Bake for
approximately 1 1/2 hours or until meat pulls apart easily. Remove pork from
broth. Refrigerate broth. When cool, shred meat with 2 forks or with dough blade
of food processor. Strain broth after fat has solidified on surface. (All of
this can be done day before.) If the broth doesn't measure 2 cups, add water
to make 2 cups of liquid. Reserve pork and liquid.
In large skillet, heat oil, add minced garlic and pork. Sprinkle flour over
mixture and stir constantly for about a minute as the flour begins to brown.
Add ground chile, broth and seasonings. Cook over medium-low heat until thickened
and almost dry, stirring regularly, about 30 minutes. Remove from heat.
Prepare corn husks by submerging in bowl or baking pan of hot water for
30 minutes. Separate husks and rinse them under warm running water to wash away
any grit or brown silks. Soak them in warm water until ready to use.
Prepare masa. Measure Masa Harina in large bowl. Add water, while stirring.
Add oil and salt and stir well. Use spoon, powerful mixer, or your hands. When
well blended should have the consistency of moist cookie dough. If it begins
to dry out, add more water. Cover with damp cloth if necessary.
Assemble tamales. Spread dough on smooth side of husk with back of spoon
to about 1/2 inch from side edges, 1 inch from top edge, and 2 inches from bottom
edge. Spoon about 2 tablespoons of filling down center. Roll husk over so that
masa covers filling and should come loose from husk. Then roll up husk and fold
bottom end under. Repeat until all masa and filling is used. Stand tamales loosely
packed in a steamer/blancher/spaghetti cooker, or lay flat in a crisscross pattern
so steam can penetrate effectively. Cover pot and steam for about 1 hour to
1 1/4 hours or until the masa is firm and pulls away from husk easily.