Cook the pork

• Bring the water to a boil in a large pot and add the salt.
• Add the pork and bring to a second boil, then skim off the impurities.
• Add the onion, garlic and bay leaves, cover, reduce the heat to medium low and cook until the meat is tender.

Strain the broth and shred the meat

• Remove the meat from the pot and strain the broth, keeping it for the masa and the salsa.
• Shred the meat once it is cool enough to handle.

Make the chile sauce

• Place the cleaned tomatillos and chile pods in a pot, cover with water and bring to a boil over high heat.
• Transfer the chiles and tomatillos to the blender with the garlic cloves, cumin seeds, salt and some of the broth.
• Blend until smooth, covering the blender with a kitchen towel.

Cook the chile colorado

• Heat the oil in a pan over medium high heat and add the sauce.
• Bring to a simmer, taste for salt and adjust.
• Add the shredded meat, reduce the heat to medium low and simmer.

Cool the filling

• Turn off the heat and let the chile colorado come to room temperature.

Cream the lard

• In a large container, beat the lard until creamy.

Make the masa

• Add the masa para tamales and salt to the creamed lard.
• Slowly add the broth while mixing until all the liquid is incorporated.
• Knead well, incorporating air, until the masa is smooth.

Float test

• Drop a piece of masa into a cup of water; if it floats, the masa is ready.
• If it does not float, add a little more water or broth and keep mixing until it passes the test.

Prepare the corn husks

• Drain the soaked corn husks and pat them dry.
• Find the smooth side of each husk for spreading the masa.

Assemble the tamales

• Spread a layer of masa on the smooth side of a husk.
• Place the chile colorado filling in the center.
• Fold one end over the filling, overlap with the other end and bend the tail.

Steam the tamales

• Arrange the tamales upright in the steamer pot.
• Cover them with the extra corn husks and place a kitchen towel on top.
• Set over medium low heat and steam.

Rest and serve

• Check that the masa peels cleanly from the husk, which means they are done.
• Let the tamales rest before serving.