- 24 fresh corn husks or dried husks soaked in hot water until softened, about 30 minutes
- 1 cup cooked, diced chicken
- 3/4 cup roasted corn kernels
- 1/2 cup diced onion
- 1 cup chicken stock
- 1/3 cup lard
- 3/4 cup cornmeal
- Salt and pepper
- Southwest seasoning
- Roasted Poblano Sauce 
- 2 tablespoons finely-diced red bell pepper, for garnish
- 2 tablespoons finely-chopped green onion, for garnish
- Preheat oven to 350 degrees F. Lightly oil 12 medium ramekins, about 2-inches deep. Line each ramekin with 2 corn husks, leaving ends sticking out. In a large bowl beat together chicken, corn, onion, chicken stock, lard and cornmeal to make a loose smooth dough; season to taste with salt, pepper and Southwest seasoning. Spoon dough into ramekins, filling each one to top of dish, and fold leaves over to enclose tops. Place ramekins in a large roasting pan, transfer to oven rack, and carefully pour in enough boiling water to reach halfway up sides of ramekins. Bake tamales, adding a little more water to pan if necessary, 1 hour or until they are cooked through.
- To serve, ladle poblano sauce onto plates. Remove ramekins from pan and then lift tamales out and onto plate. Drizzle with a little remaining sauce and garnish with red pepper and green onion.