Tamales are my favorite food in the world but a giant PITA to make. We don't really have a recipe per se, but I can try to describe how we do it. This recipe is a decent starting place, with some changes: http://www.food.com/recipe/traditional-tamales-pork-15286
When it calls for fat, use lard. When it calls for liquid, use chicken stock, when it calls for salt, use chicken bullion.
For the pork, you should get a cast iron skillet really hot, and sear the outside of the roast before you slow cook it. It's not necessary, but it's better if you do. After that, we put it in the crock pot till it's fall-apart tender (usually overnight).
For the sauce, I think the recipe in the link is pretty much what I do. I don't think the kind of chili really matters that much. We just use whatever we can get at the grocery store at the time, ancho, guajillo, new mexico, whatever.
You'll have to use your tongue to the get the quantities of everything dialed in. Don't skimp on the spices/aromatics. I'd use more onions and garlic than that recipe calls for. I'd double the onions and triple the garlic, but I like garlic a lot. For the sauce recipe, just add the spices to taste. It's basically just a red enchilada sauce.
Like great beer, great food is more about how you make it than what recipe you use. Let your taste guide you while you're cooking.