Soak corn husk in warm water overnight.
Boil everything together for 2 to 3 hours until pork is tender.
Remove pork let cool and chop.
In a heated pan, add 1/2 cup corn oil.
Heat and stir in 1 cup New Mexico chili powder.
Add 2 heaping tablespoons of flour to make a paste.
Whisk in the water from the pork to make a nice saucy consistency.
Mix in chopped pork masa.
Smear masa on corn husk.
Fill with pork roll.
Steam for 45 minutes. Serve.