Instructions: In a medium saucepan, heat the oil until it ripples, add the pork and brown on all sides, about 5 minutes. Add the onions, garlic, pepper, cumin and salt. Cook for 3 minutes. Add the tomatoes, potatoes and the stock, bring to a boil, reduce the heat and simmer for 1 hour, or until the meat is very tender. The liquid will absorb and the mixture will become slightly "stewed". The pork should be tender and moist. If more liquid is needed, add a little at a time. Remove from the heat and cool.

Remove the husk from the water and dry with a clean towel. Place 2 tablespoons of tamale dough in center. Spread within 1/2-inch of the wide end and halfway toward the pointed end. Put 1 heaping tablespoon of meat filling in the center of tamale. Fold sides of husk towards center to overlap. Fold pointed end toward the filling. Repeat with the remaining husks.

Put 2 cups of water into a large pan with a rack. Arrange the tamales, seam side down on the rack. Cover with foil and top the foil with a clean towel to catch to excess moisture. Put a lid on the pan, bring the water to a boil, reduce the heat to a simmer, and steam for 45 minutes.

Serve with a Green Salsa. To serve, peel back the husk and dip in.

This recipe yields 16 tamales.

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