Preheat oven to: 350 degrees F
Combine hominy, lard, chile powder and salt in a food processor and puree.
Use about 2/3 of the mixture to line individual greased ramekins. Vegetable oil spray works well for this.
Combine meats, salsa, marinade to taste, tomato, cilantro, raisins and olives. Season to taste with cinnamon and cumin.
Spoon into ramekins or casserole. Top with remaining hominy mixture.
Cover each ramekin or the casserole with foil. Place in a water-filled pan and bake for one hour.
To Serve:
To plate, run a thin, small-blade knife around the edge of the ramekin and turn the tamale onto a plate. Top with warmed tamale sauce (optional) and a dollop of crema. Garnish with cilantro sprigs.