In a large pot, bring enough water and salt to a boil over medium-high heat to fully cover the chicken, yielding about 5–6 cups of broth.

Carefully add the chicken and onion. Once boiling, reduce heat to medium-low and gently simmer until fully cooked.

Turn off the heat and let the chicken rest in the broth for 10 minutes. Remove the chicken, strain the broth, and reserve it. Allow the chicken to cool, then shred and set aside.

Add the tomatillos and jalapeños to a medium pot and bring to a boil over medium-high heat. Lower the heat to medium-low and gently simmer for 5–8 minutes, until the tomatillos turn pale green. Be careful not to let them burst, and remove them as soon as they are done.

Keep the jalapeños cooking until tender, then remove and set aside with the tomatillos to cool.

In a blender, combine the cooled tomatillos, jalapeños, cloves, cumin, black pepper, garlic cloves, and cilantro. Blend until smooth and set aside.

Sort medium to large husks, avoiding ones with holes in the middle or significant dark spots. Imperfect husks can be used for lining the pot or covering the tamales during cooking.

Soak in warm to hot water for 15–30 minutes, or until soft and flexible, using a plate to keep them submerged. Rinse, remove any corn silk, and drain.

In a large pot, heat 2 tablespoons of oil over medium heat. Carefully pour in the green sauce and stir. Add 1/4 cup of water to the blender to capture any remaining sauce, then add it to the pot.

Reduce heat to low and simmer for 5 minutes. Stir in the shredded chicken and cook for 3 more minutes, until heated through and moist. Season with salt to taste, then remove from heat.

In a large bowl, combine the corn masa harina, salt, and baking powder by hand, mixing until evenly distributed.

Mix in the lard and oil, knead to fully combine. Gradually add 4 1/2 cups of warm chicken broth, kneading between additions, until the dough is fully moistened but still holds its shape.

Continue kneading for 10–12 minutes, until the dough is very soft, still holds its shape, and spreads easily.

You may need to adjust the broth —adding more if necessary, or using less than suggested (see notes).

Cover the masa with a damp kitchen towel to prevent drying.

Use a large steamer pot with a rack at the bottom. Pour in water, stopping just below the rack.

Turn heat to medium-high. Cover the rack with additional husks. Make a base with three tamales in a T-shape, open sides toward the center.

Arrange the remaining tamales around and over the initial layer, open side up. Cover the tamales completely with the additional husks.

Once boiling and steam is visible, cover the pot, reduce heat to medium, and cook on a simmer for 50–70 minutes, or until the masa is fully cooked.

Check occasionally and add more water to the bottom of the pot if it starts to run low.

Remove a tamal and let cool 5–10 minutes. Unwrap; they are done if the masa releases easily from the husk, holds its shape, and does not taste raw.

Turn off the heat, keep the pot covered if not serving, and enjoy.