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Tamales de Cerdo



pounds pork in chunks
2 whole peeled garlic cloves
1 tablespoon vinegar
Water to cover meat
3 cups ground fresh corn (may substitute frozen)
¾ cup lard, or butter, or shortening
cups masa harina
cups chicken broth
Dash or two of Bijol for color
olive oil for frying
1 large onion, chopped fine
1 green pepper, chopped fine
5 cloves garlic, minced
3 ounces tomato paste (½ can)
½ cup water
½ cup red or white wine
Juice of one large lemon
1 teaspoon salt
½ teaspoon freshly ground black pepper
Corn husks

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