Cut the half onion in half. In a Dutch oven add the pork, onions, and spices cover with water. Put into oven at 250° Fahrenheit cook in oven 8 hours. You can also cook in an instant pot on low for 8-10 hours.

Heat a skillet. Take the ancho chili pods and toast the chili pods about 3 minutes per side.

Add water as needed. At the end of cooking the pork reserve enough broth for 5 cups. If not enough add water to broth. Move pork aside to cool.

Add the chili pods, and bell peppers, with the stems removed, to a pot. Add two cups of broth from the cooked pork. Boil uncovered for 20 minutes. As it's cooking shred the pork.

 In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl mix well. Start to stir into the lard mixture and beat well with an electric mixer. 

Add the rest of the 3 cups of broth to the masa mixture. The dough will be soft and a bit sticky, when mix well.

Take and turn on heat, water in a pot to steam in, with enough water as not to touch the bottom of the steaming chamber.

Pat dry the cornhusk. Spread some of the tamale dough to cover the Cornhusk. Add about a tablespoon of the pork to the center of tamale dough, lengthwise.

Fold each side over to cover over the filling. Fold the bottom of the tamale upwards. Stack in the steamer chamber. When full set over the steamer and cover. Steam for 45 minutes to an hour.

After 45 minutes check a tamale. If done take them out and start next batch till your done. Let rest 10 minutes they will firm up a bunch, and serve or freeze up to 6 months. I hope you enjoy!!!