Make the marinade for the pork. Cut the stems off the dried chilies and shake out as many seeds as you can. Soak in 2-3 cups hot water and keep weight on top, such as a bowl, to keep the chiles submerged. Let sit for 30 minutes.

Blend the rehydrated chiles with ¾ cup of the soaking water, garlic, oregano, cumin, and salt until smooth. Pour the marinade onto the pork and marinate for at least 8 hours and up to 24 hours.

Preheat oven to 325 degrees F.

Place the pork with the marinade in a baking dish and cover with foil. Roast for 3 hours or until fork-tender. The pork should be tender enough that it can easily be separated with a fork. Shred the pork and let it sit in the liquid. Set aside until ready to use.

Soak the corn husks in warm water for at least 30 minutes and up to overnight. Keep weight on top of the husks to keep them submerged in the liquid. Drain the liquid from the husks and set aside.

Prepare the masa. Whip the lard on low speed until fluffy. Add the masa mix, baking powder, and salt and mix together. Slowly add the water or broth as needed. Your masa is ready when a small piece of the dough can float in a glass of water. If you are using vegetable oil, mix the masa mix with the oil, baking powder, and salt until incorporated. Slowly add the water or broth as needed. Set aside.

Make the salsa verde by roasting the pasilla peppers and jalapeno in 400 degrees F for 15 minutes or until the skin begins to blacken. Remove from the oven, place the peppers in a bowl, and cover with plastic wrap. Let sit for 10 minutes.

Peel the skin off the peppers and jalapeno, discarding the stems and seeds. Blend the peppers and jalapeno with the onion, tomato, cilantro, and lime juice. Blend until smooth. Season with salt and pepper.

To assemble the tamales: get your steamer ready by boiling the water. Take a corn husk and spread about ¼ cup of the prepared masa on the bottom half of the husk. Spread it as evenly as you can but it does not have to be perfect. Pile on about ¼ cup shredded pork in the center of the masa followed by shredded cheese and salsa verde. Fold in the ends of the tamale towards the middle (lengthwise), wrapping the meat and cheese. Fold over the narrow end of the husk (the part with no masa on it), folding the tamale in half.

Use a corn husk that has a tear or hole and peel strands of the husk from the top to bottom. Use these strands to bind the tamales together, securing the folded ends. Continue assembling the remaining tamales.

Lay the tamales in the steamer either standing up, with the open side facing up, or shingling the tamales. Steam for 45 minutes - 1 hour. You can also steam the tamales in the oven by placing a wire rack in a baking dish. Place a casserole dish on top of the wire rack and place the tamales inside. Cover with foil. Pour hot water into the bottom of the baking dish and bake in the oven at 300 degrees for 1 hour and 15 minutes.

Remove the tamales from the steamer or oven and serve immediately with extra salsa on the side.