For 3 pounds masa, use 3/4 pound lard and 1 cube butter, 1 teaspoon salt, and 2 teaspoons baking powder. In medium bowl, fluff lard with 1 teaspoon salt with mixer. Dissolve baking powder with enough broth to mix into thick paste. Add to lard and add to masa. Mix until small amount floats in water (about 1 1/2 hours).

Soak 2 bags cornhusks in warm water until ready to fill.

RED SAUCE:

1 lb. tomatoes, chopped
1 c. almonds, chopped
1 tsp. parsley
1 lg. onion, chopped
1/2 c. raisins (optional)
1 jalapeno, chopped
1 chicken, boiled with 1 whole onion, quartered
2 cloves garlic

Boil chicken 1 hour in water; add seasoning. Remove and let cool and shred chicken. In fry pan, melt 2 teaspoons butter. Add onions and saute; add tomatoes, almonds, raisins, parsley and pepper, and 1 chicken bouillon cubes instead of salt. Add chicken and simmer 15 minutes. Add more broth if too dry.

GREEN SAUCE:

3 lbs. cubed boiled pork
2 (13 oz.) cans tomatillo entero
Garlic salt
3 whole roasted and peeled jalapeno peppers