Casserole Tamales Veracruz Style

Place the Pork shoulder in a large pot with 500 grams of Chicken broth and 5 grams of Salt. Bring to a boil, then reduce heat and simmer for 60-90 minutes or until the Pork shoulder is fork-tender. Remove the Pork shoulder, reserving the cooking liquid. Shred the Pork shoulder and set aside.

Remove stems and seeds from the Ancho chiles and Guajillo chiles. Place them in a bowl and cover with hot water; let rehydrate for 20 minutes. Drain the chiles.

Roast the Roma tomatoes, 50 grams of White onion, and 10 grams of Garlic cloves on a comal or dry skillet until softened and lightly charred.