Tamales

Today we are driving lengthwise across the state of Oklahoma.
Pops and I first ate Tamales in Oklahoma. We have eaten them several times since but we always like the Oklahoma ones the best.
You can use chicken in place of pork, lard in place of shortening. The women tell me they all get together and make these. They make many dozen at once and freeze them.

Tamales

Tamale Filling:
1 1/4 pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 1/2 teaspoons salt

Tamale Dough:
2 cups corn meal
1 can beef broth
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup Crisco shortening
1 (8 ounce) package dried corn husks

DIRECTIONS:
1. Place pork, onion and garlic in a crockpot and cook 6 hours.
2. Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
3. Soak the corn husks in a bowl of warm water. In a large bowl, beat the shortening with a tablespoon of the broth until fluffy. Combine the corn meal, baking powder and salt; stir into the shortening mixture, adding more broth as necessary to form a spongy dough.
4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.

The people that gave me the recipe tell me that they use lard instead of shortening. You may use chicken in place of pork, just use chicken broth in place of beef broth as well.
Serve with sour cream.