Meanwhile, place meat in large pot. Cover with water. Bring to a boil and simmer until tender.
While meat is cooking, place chile pods in another pot. Cover with water. Boil for 15 minutes or until soft. Place chile pods, 5 cups water (from water in which pods boiled) and seasoning ingredients in blender. Blend until smooth.
Shred/cut cooked meat into small pieces. Save stock to prepare masa. Place meat and 5 cups chile mixture into pot. Cook for 10 minutes, stirring frequently.
In a large bowl, beat lard/shortening until fluffy. Combine with masa. Mix well.
Mix in dry ingredients.
Slowly knead in meat stock until light and creamy.
Spread a 1/8 to 1/4 inch layer of masa over prepared corn husks.
Spread approximately 1/4 cup meat mixture over masa.
Fold longest side of corn husk toward center. Fold remaining sides and secure with corn husk strip.
Fill a large pot approximately 1/3 full of water. Place a colander in pot and place tamales on top. Make sure water does not touch tamales. Cover. Bring water to a boil. Lower heat and steam tamales over low heat for 1 to 1 1/2 hours, adding water if needed.