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1
Bring a pot of water to boil and add the bone-in chicken, salt, garlic head, bay leaves, and onion. Once boiling, skim any impurities from the surface, cover, reduce heat to medium, and simmer for 45 minutes until the chicken is fully cooked.
2
Remove the cooked chicken and discard the bay leaves, onion, and garlic head. Reserve the broth. Add the tomatillos, Anaheim peppers, jalapeños, and serrano chiles to the broth and simmer for about 5 minutes until the tomatillos change color.
3
Transfer the cooked tomatillos and chiles to a blender with 1 cup of the broth. Add the white onion, garlic cloves, cumin seeds, oregano, peppercorn, chicken bouillon, and cilantro. Blend until completely smooth.
4
Shred the cooked chicken. Heat a little oil in a pot and add the green salsa sauce. Add more broth to reach the desired sauce consistency and bring to a simmer. Taste and adjust seasoning with salt if needed. Stir in the shredded chicken and simmer for 5 minutes. Allow the filling to cool completely.
5
In a mixer bowl, whip 12 oz of lard on medium-high speed for 5 minutes until fluffy. Add baking powder, salt, and chicken bouillon and mix. Alternately add 1 cup of instant corn masa and 1 cup of chicken broth, repeating until all 6 cups of masa and 7 cups of broth are incorporated. Continue mixing on medium-high speed for 10 to 15 minutes until the masa is light and fluffy. Test by dropping a small piece into a cup of water—it should float when ready.
6
Take the softened corn husks and spread masa on the smooth side. Place a spoonful of the green chicken filling in the center, fold the sides over to overlap, and fold the tail end. Repeat with all husks until the masa and filling are used up.
7
Heat water in a steamer pot and insert the steamer rack. Add a layer of corn husks, then arrange the prepared tamales inside. Cover with additional corn husks, then cover with a kitchen towel and the lid. Steam over medium heat for 1 hour and 30 minutes. The tamales are done when the masa no longer sticks to the husk. Let them rest for about 50 minutes before serving.
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