If you are making your own tamale dough, reserve 1 1/4 cups of the broth before
1 pound pork butt roast
2 1/2 cups water
1 clove garlic, peeled
1 bay leaf
Salt to taste
8 black peppercorns
1 dried red chile pepper
Trim fat from pork butt. Cut into chunks and place in a large saucepan.
Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring
to a boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.