In a large pot, combine the pork, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 1.5 hours.

Once the pork is cooked, remove it from the pot and let it cool slightly.

Shred the pork using two forks, then mix it back with some of the cooking liquid for added flavor.

In a mixing bowl, beat the lard or shortening until fluffy.

Add masa harina, baking powder, salt, and gradually mix in the chicken broth until a smooth dough forms.

If using dried corn husks, soak them in warm water for about 30 minutes.

Spread about 2 tablespoons of masa on the center of each corn husk, add a spoonful of shredded pork, and fold the sides in.

Place the tamales upright in a steamer pot and cover with a damp cloth.

Steam for about 1 to 1.5 hours, checking occasionally to add more water if needed.

Allow the tamales to rest for about 10 minutes after steaming.