Combine and bring to a boil. Combine all ingredients in a large stock pot. Fill the pot with water. Bring to a boil, then reduce heat to a low simmer.

Cook until very tender. Cover and cook until meat is very tender, about 3 hours. Remove pork from liquid and strain broth into a heatproof container; reserve broth. Let meat cool slightly, then shred into bite-sized pieces.

Toast dried chiles. Heat a dry cast iron skillet or griddle over medium heat. Place chiles in the skillet and toast until darkened in color and fragrant (you may need to do this in batches).

Soak chiles and raisins. Heat a large pot of water to a boil over high heat.Place chiles and raisins in the hot water. Remove from heat and let soak for 30 minutes.

Char vegetables and toast canela and pepitas. Place onions and garlic in the dry skillet and char, turning occasionally, until darkened on all sides, about 10-15 minutes. Add canela to the skillet and toast until fragrant, about 2 minutes, remove and add pepitas. Toast until they begin to pop and darken.

Char tomatoes. Finally add the tomatoes to the skillet and char on all sides until darkened and skin is cracked, about 10 minutes.

Blend chiles. Strain chiles and raisins and place them in a blender (you might have to do a few chiles at a time depending on the strength and size of your blender) with a 1/4 cup or so of the pork cooking liquid. Blend until smooth, adding more liquid if necessary to get the blender moving. Push through a fine mesh strainer and set aside.

Puree vegetables. Peel garlic then add them to the blender along with the onions, canela, pumpkin seeds, oregano, salt, thyme, and pepper to the blender with about 1/4 cup of the pork cooking liquid. Again, do in batches if your blender is small. Blend, adding more liquid if necessary, until smooth. Strain into the bowl with the chile mixture.

Puree tomatoes. Peel the tomatoes and add to the blender. Puree until smooth. Strain into a separate bowl.

Fry mole sauce. Heat the lard in a large frying pan over medium heat. Once shimmering add the chile mixture (be careful, it will spurt and sputter) and stir constantly until darkened and fragrant, about 3-4 minutes. Add tomatoes and cook 5-10 minutes more. Add chocolate and stir until melted. Taste and add more salt as needed. If the mole seems very thick add 1/4 cup or so of the pork stock, but not too much, the sauce should coat the back of a spoon, but not be clumpy.

Soak corn husks. Cover the husks with hot water and let soak at least 2 hours before beginning. You may need to weigh them down to completely submerge in the water.

Mix dry ingredients. Combine masa harina, baking powder, and salt in a large bowl.

Add pork broth. Add cooking liquid and mix it into the flour with your hands until the dough is uniformly wet and soft. It needs to be easily spreadable but not runny, like the consistency of fluffy mashed potatoes. Add more cooking liquid if necessary. Cover with plastic wrap and let rehydrate for 20 minutes.

Beat lard. Working in 2 batches, beat 1 cup of the lard or shortening in the bowl of a stand mixer fitted with the blade attachment until lightly and fluffy, about 3 minutes. With mixer on medium-low speed add small handfuls of masa harina mixture letting each one beat in before adding the next until half of the masa has been added. Masa should be easily spreadable, like very fluffy mashed potatoes. If it is too thick, add more broth, 1/4 cup at a time, until you have a smooth mixture. Repeat with the second cup of lard and remaining masa.

Prep tamalera. Fill a large tamalera with enough water to reach the rack where the tamales will sit. If you don't have a tamalera you can fill the bottom of a large stock pot with water and place a wire rack in the bottom.

Fill corn husks with masa. Dry one corn husk on both sides with a clean kitchen towel. Hold the widest part of the husk closest to you and use a large soup spoon to spread about 1/3 cup of masa from about the middle to the bottom and out to the sides, leaving about 1/2-inch on each side (but not the bottom).

Add meat and mole sauce and roll up. Place about 2-3 tablespoons of meat in the center and top with about 1 tablespoon of sauce. Fold one clean side over the the other clean side and roll tightly to secure. Fold the pointy end up towards the top and place open-side-up on the rack of the steamer. Continue until all the masa and meat have been used. Use remaining mole for serving.

Steam. Place the steamer over medium heat and cook tamales until firm and no longer doughy in the middle, about 1-1 1/2 hours. Remove from husks and serve with salsa, extra mole, or guacamole.