If using dried corn husks, soak them in cold water for 1 hour. Lay the husks flat to dry before filling. Mix the lard and cornmeal to form a dough. Press a small piece of dough into the widest end of each husk to make a rectangle.
For the filling, sweat the garlic, onion and spices in the butter Add the pork and chili. Cook until the pork browns, 5 minutes. Season well. Spoon the filling along the center of the dough.
Wrap the husks around the filling and tie with string. Steam for 1 hour. Remove the string before serving. Peel open the husks - the filling is eaten with the fingers.
Calories From Fat 269 Protein 19 Total Fat 29 Carbohydrates 47
Calories 543 Dietary Fiber 4 Calcium 17 Iron 1 Sodium 43 Vitamin A 93 Cholesterol 74
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