To make the vegetable broth, bring all the ingredients to a boil and let simmer for 20 minutes. This broth will be used to make the masa and the green chile sauce.

In a large saute pan, add oil, tomatillos, onion and serrano peppers. Saute for around 30 minutes, until the tomatillos and peppers are olive green.

In batches, blend all the Green Chile Sauce ingredients together until smooth. Add broth as needed. Set aside 1 1/2 cups of green chili sauce for Masa.

Mix together shredded pork, potatoes, and enough green chile sauce to coat the meat. The chile sauce makes a little extra so enjoy the extra sauce as you like. We like it with chips or right on top of the tamales for an extra kick.

Submurdge and soak the corn husks in water for 10 minutes.

Fill steamer pot with water up to the bottom of the strainer.

Spread about 1/4 cup of masa onto the top left corner of the corn husk, about a 4"x4" square. Add about a 1/4 cup of pork and potatoes to the center of the masa. Roll in the left corner, pulling all the mixture into the center and continue to roll the rest of the husk. Bend the bottom of the husk up and place facing up into a steamer pot. Continue to fill the pot up until full of standing up tamales.

Cover the steamer pot and bring to boil. Lower heat to medium low, and steam for 1 hour.

Tamales are best right out of the pot, hot hot hot. Add some of Auntie Dee-Dee's Fire Roasted Salsa to complete.