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1
Soak chipotle peppers in hot water for about 30 minutes to soften.
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2
While peppers are soaking, fill a large pot with chicken broth (I used water + 8 chicken bouillon cubes). Add chili powder, cumin, garlic powder, salt, red pepper flakes and chocolate and bring to a boil.
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3
Simmer on low while you cut the pork into 1/2-1 inch cubes, or larger pieces if you want shredded pork.
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4
Drain water from chipotle peppers and remove stems. Put softened chilies in a food processor and add about a half cup of the liquid that is simmering to make a paste.
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5
Add the pork and chipotle paste to the simmering pot of water and stir to mix. Partially cover and simmer on low for 2-3 hours until pork is very tender.
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6
Combine the cold water with the flour and whisk until there are no clumps. Turn the heat up until boiling and slowly add flour mixture while stirring for 3-5 minutes to avoid clumps then turn off heat.
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7
In large bowl, beat 2/3 cup shortening until fluffy. In medium bowl, combine masa and 1 teaspoon salt. Alternately add masa and broth to shortening, mixing well after each addition. Gradually beat in 1/3 cup melted shortening, mixing to consistency of thick cake batter. Add additional water or masa mix if needed.
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8
Spread approximately 2 Tbsp masa batter in center of each husk. Spoon 1 Tbsp meat filling lengthwise down center of masa. Fold husk over filling, allowing plain part of husk to wrap around tamale. Fold bottom end up over enclosed filling.
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9
In steamer or 4-qt. Dutch oven, place rack 2 inches above gently boiling water. Arrange tamales upright in steamer basket. Do not pack tightly as tamales will expand during steaming. Fill in spaces with extra corn husks to keep upright. Cover top of tamales with additional husks; cover, steam 2-1/2 to 3 hours or until tamales are firm and fall away from husk.
