Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           chili colorado
  10      ounces        frozen whole kernel corn -- thawed
   1      can           hominy -- drained
     3/4  cup           vegetable shortening
   2      teaspoons     salt
   2      teaspoons     baking powder
   2 1/2  cups          white cornmeal

Preparation:

Contributed to the echo by: Leti Labell Originally from: Mexican Microwave Cookery, by Carol Medina Maze Tamales de Chili Colorado: Dough: In food processor, combine the Chili Colorado, the corn, and the hominy; process until pureed. (You may need to do this in batches unless you have a large food processor.) In a large bowl, combine the pureed chili mixture, the shortening, the salt, the baking powder, and the cornmeal. Mix dough until smooth. (The recipe says to use an electric mixer, but I found it easier to just use a spoon.)