Hot Tamales - cooking recipe

Ingredients

7 to 10 lb. pork roast, cut into tiny pieces
4 lb. bag Quaker mesa flour
1 lb. Armour lard
1/2 c. baking powder
3 Tbsp. salt
4 to 5 c. broth/stock from meat
3 to 4 bags corn shucks
2 c. margarine or shortening
flour
8 oz. chili powder

Preparation

Cook cut-up roast on top of stove, about 2 to 3 hours, totally immersed in water.
Set aside and let cool.
Separate husks and soak in warm water (they should be trimmed to about 6 1/2 x 5 1/2-inches).
After soaking, lay out on towels and blot dry.