Real Homemade Tamales

Place pork, onion, and garlic in a Dutch oven. Add enough water to cover; bring to a boil over medium-high heat. Reduce the heat to low; simmer pork until cooked through and tender, about 2 hours.

Remove stems and seeds from chiles; transfer to a medium saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat to cool.

Transfer chiles and cooking liquid to a blender; blend until smooth. Strain sauce through a fine-mesh sieve into a bowl; stir in salt. Discard contents of strainer.

Remove pork from the pot; discard onion and garlic. Shred pork using two forks; mix in 1 cup chile sauce; set filling aside. Reserve remaining chile sauce for serving.

Soak corn husks in a bowl of warm water until softened, about 30 minutes.

Meanwhile, beat 1 tablespoon broth with lard in a large bowl until fluffy.

Combine masa harina, baking powder, and salt in another large bowl; stir into lard mixture, adding more broth as needed to form a soft, spongy dough.

Remove husks from water; pat dry. Spread about 2 tablespoons of dough, about 1/4-inch thick, onto the center of each husk, leaving a 1-inch border on sides and top.

Spoon 1 tablespoon pork filling over dough. Fold sides of husk toward the center, then fold up the bottom to seal. Repeat with remaining husks, dough, and filling.

Arrange tamales upright in a steamer basket over simmering water. Cover with a damp towel or extra husks. Steam until dough is firm and pulls away easily from husks, about 1 hour.

Unwrap the tamales; drizzle with remaining chile sauce. Top with sour cream. Alternatively, stir chile sauce and sour cream together before drizzling for a creamy option.