Making pork tamales at home has been on my kitchen to-do list for a long time. Like every re-blooded American, I make salsa, guacamole, tacos, burritos, churros beans and Mexican rice all the time. Tamales, however, always seemed too difficult and time-consuming to bother making. Confronted recently with a rainy cold weekend, I knew that it was time to stop being lazy. I had fresh lard in my fridge that needed to be used and I had just bought some corn husks from the Buford Highway Farmer’s Market. I had also run out of excuses. I decided to make pork tamales with chile verde sauce.