Tamales

Makes 12 tamales (each 140g, the same size as Tuscon Tamale)

Note: Need to start the night before because the hominy needs to be soaked

Ingredients

Soak dried hominy in 6 cups of water for 8-24 hours, drain soaking water.
Put soaked hominy in Instant Pot with 3.5 cups water, 1/2 t salt and a small to medium onion sliced in half.
Cook on high pressure for 30 minutes, then quick release.
Put in colander over a bowl to drain and reserve the remaining cooking liquid for later. Drain as much water as possible.

Put dry husks in the bottom of the steamer and cover with tap water. Massage the husks to to rinse. Discard the water. Put the husks back in and cover with 1 inch boiling water. Let sit at least 45 minutes.

On a baking sheet covered with foil, roast 4 Poblano Peppers in 400F oven for 35-45 minutes until blackened and collapsed
Put in paper bag to steam for 10 min.
Peel and dice

pulse 900g of cooked hominy in food processor until it forms a ball (better to do in 2 batches of 450g each). Seeking mash potato consistency.
mix 270g lard (or crisco) in stand mixer until smooth and fluffy.
Add 1 t Better-than-bouillon paste (chicken)
Add half the masa in stages
Add 1t hatch green chile powder, 1tsp cumin, 1/2 t salt, 1.5 t baking powder
Add the rest of masa
Add up to 1 cup of cooking liquid until light a fluffy and a piece floats in water.
Put 2 inches of water in the bottom of a lobster/clam steamer and invert a colander in the upper part of the steamer to arrange the tamales around.
Put a 110g lump on a soaked corn husk and press down with finger or thumb to form a cavity. Put in 1 T roasted peppers and 25g of Monterey Jack cheese.
Wrap the husk around and fold up the pointy end
Arrange around the colander with open non-pointy end up.
Stuff extra corn husks around the tamales to stabilize
Steam for 1 hour