Pork Tamale Filling

If you are making your own tamale dough, reserve 1 1/4 cup of the broth before draining.

1 pound pork butt roast
2 1/2 cups water
1/2 onion
1 clove garlic, peeled
1 bay leaf
Salt to taste
8 black peppercorns
1 dried red chile pepper

Trim fat from pork butt. Cut into chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring to a boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.

Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.

Makes 16 servings.