| 1/2 | lb | Dried corn husks (soak corn husks in hot water overnight, to soften) |
| 2 1/2 | lb | Boneless pork butt or shoulder |
| 2 1/2 | qt | Water |
| 4 | | Dried ancho chiles, roasted |
| 2 | | Dried guarillo chiles, roasted (note: in a pinch I use "New Mexico Chile" ground chile - Special Extra Hot, I'll follow with a recipe.) |
| 1/2 | ts | Dried oregano |
| 1/4 | ts | Ground cumin |
| 1/8 | ts | Ground cloves |
| 2 | tb | Lard or shortening (traditional shortening is bacon lard) |
| 1 | c | Chopped onions |
| 2 | | Cloves garlic, minced |
| 1 | ts | Salt |
| 2/3 | c | Lard or shortening |
| 4 | c | Masa Harina de Maiz |
| 2 | ts | Salt (for masa) |
| 3 | c | Pork broth |
| 1/3 | c | Lard or shortening, melted |
| | RED CHILE ALTERNATIVE |
| 1/2 | c | Oil |
| 1/2 | c | Flour |
| 1/2 | c | Powdered New Mexican red chile |
| 1 1/2 | ts | Garlic powder |
| 1 1/2 | ts | Salt |
| 4 | c | Pork broth |
