Red Chile Pork filling for Tamales

Place pork meat in large pot and cover with water. Place on stovetop over medium high heat. Add onion, garlic cloves, beef bouillon, salt and bay leaves. Stir and let come to boil. (Skim foamy impurities that form on the top.) Reduce heat and let it continue to cook at a low boil for two hours. Remove cooked meat and place in bowl. Let cool before shredding with forks.

Place cleaned chile pods in a seive with a bowl underneath and pour boiling hot water over it. Let it sit in hot water approx. 10 minutes so that chile pods rehydrate and soften. Remove softened chile from water, but reserve chile water. Place chile in blender or food processor, along with garlic cloves, Mexican oregano, cumin, and salt. Pour in 4 cups of reserved chile water and blend until you are left with a smooth red chile sauce. Then heat a large skillet on the stovetop over medium high heat with just enough oil to coat the bottom of the pan. Once hot, pour in the red chile sauce. Let it come to a boil, then reduce heat and let it simmer on low for ten minutes, stirring frequently. (If making your own tamale masa, remove approx. 1 cup of chile sauce and set it aside for the masa. Otherwise, continue on with recipe.) Add shredded pork meat to the red chile sauce and mix to fully combine. Remove from heat and let cool before using it to fill tamale masa.