a little time consuming to prepare but well worth the effort if you've never had anything but the store bought ones. You will want to prepare the filling first. The corn shells are made last so they don't dry out. the pork stock will come from boiling the meat. you will need to reserve this. I like to put the meat bone in the pot so the marrow will thicken the flavor of the stock. Can also be made with beef or chicken, if using chicken cut back on the spices a bit so you don't over power the meat. Corn shuck scraps can be boiled with the meat to increase the shuck flavor of the tamale. it'll also make the house smell good.