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1
In a saucepan, cover the pork with the water and add 1 1/2 teaspoons of salt.
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2
Bring to a boil, then cover partially and simmer over low heat until the pork is very tender, about 2 hours.
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3
Transfer to a plate; cover with a damp cloth and let cool.
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4
Strain the cooking liquid and return it to the saucepan; skim off the fat.
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5
Add the onion, garlic, anchos, tomatoes and tortillas.
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6
Bring to a boil and simmer for 30 minutes.
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7
Let cool to room temperature.
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8
In a skillet, toast the pumpkin seeds over moderate heat until puffed, about 3 minutes.
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9
Puree the ancho mixture with the pumpkin seeds in batches.
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10
Return the puree to the saucepan and simmer over moderate heat, stirring, until slightly thickened, about 10 minutes.
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11
Season with salt.
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12
In a bowl, combine the grits, masa harina and 1 1/2 teaspoons salt.
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13
In a saucepan, bring the chicken stock to a simmer.
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14
Slowly stir in the grits and masa harina.
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15
Cover and cook over low heat for 30 minutes, stirring.
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16
Add the butter, season with salt and let the dough cool slightly.
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17
Meanwhile, soak the corn husks in water until pliable, about 20 minutes; drain.
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18
Shred the pork into a bowl and stir in 3/4 cup of the ancho sauce; season with salt.
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19
Spread a corn husk on a work surface.
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20
Spread 3 tablespoons of the warm tamale dough over the wide end of the husk to form a 1/4-inch-thick rectangle.
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21
Spoon 1 heaping tablespoon of the pork filling in the center of the dough.
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22
Using the husk, bring the dough up to enclose the meat.
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23
Fold the husk around the dough and fold the narrow end of the husk under the tamale.
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24
Repeat with the remaining husks, dough and pork filling; rewarm the dough in the microwave oven or on a plate in a steamer if it cools down.
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25
Cook the tamales in a large steamer until heated through and firm to the touch, about 15 minutes.
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26
Transfer to a platter.
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27
Rewarm the remaining ancho sauce and serve with the tamales.
