Cover the pork with water in a large pot. Add garlic, and bring to a boil.
Simmer gently, covered, until meat is tender. Cool slightly. Discard the garlic.
Chop the meat and set aside.
Mix chile powder, Mexican oregano, and flour with 2 cups of the meat stock
and add to the chopped meat. Bring to a boil and simmer gently until mixture
is thick. Cool.
Beat lard until light and fluffy. Blend in Masa Harina. Add enough meat
stock or water to make the mixture soft and pliable. The dough is ready when
a small lump floats slowly to the bottom of a glass of water, so test it several
times to ensure that it is at the exact point.
Soak the husks in hot water until they are soft. Drain.
Spread a thin layer of masa on a husk. Put a heaping tablespoon of meat
mixture down the center of the masa. Roll the husk carefully around the meat
filling. Wrap another husk from the opposite side. Tie ends with string.
Stand the tamales on end on a layer of corn husks in a steamer. Steam for
about 1 hour.
Drain and serve with more red chile sauce and beans.