Homemade Mexican Pork Tamales with Weight Watchers Points Recipe
Homemade Mexican Pork Tamales with Weight Watchers Points Recipe.
A favorite Mexican Dinner!
Making Homemade Tamales is intimidating, because it’s a process, but it’s actually not that hard to do. It is time consuming, but it’s doable. Just go step by step. It’s worth it!
Made with pork loin, onion, garlic, California chile pods, corn husks, masa harina, and sour cream.
So, this recipe is not really Weight Watchers Friendly, so proceed with caution.
I got this recipe from my grandmother and it calls for …lard (gasp!). I know the lard can be substituted with oil, but I haven’t tried it yet. I will update when I do.
Weight Watchers Points
MyWW Points: 8 Green Plan (Smart Points)
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We are not affiliated with Weight Watchers/WW in any way. We just like creating healthier recipe options. We do not give any advice on diet or eating habits. Please consult a doctor before changing your diet.
Double check points on the official calculator.
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Love wine? Check out this cute wine glass! The Weight Watchers Points Stemless Wine Glass. 3 Points, 5 Points, Who Cares?
Fun but practical! Measurements are at 4 ounces, 7 ounces, and 10 ounces. Don’t forget to convert the points to your WW Personal Points for your individual plan.
If you’re interested in seeing the tools and equipment we use in our kitchen, we have them posted here.
Need to make more or fewer servings?
On Desktop, hover over “Servings” # and move the slider to desired number of servings.
If you make this recipe, comment below with what your Personal Points came to so others can see the range of points.
Homemade Mexican Pork Tamales
- Using a Dutch oven, add pork, onion, garlic, and water to cover.
- Over medium/high heat bring to a boil, reduce heat and simmer 2 hours or until pork is fully cooked through.
- Wearing heavy duty rubber gloves, prepare the chile pods by removing the stems and the seeds.
- In a saucepan, add 2 cups water and prepared chile pods.
- Simmer for 20 minutes uncovered. Remove from stove to cool. (Don't discard the water)
- Pour contents of saucepan into a blender and blend until smooth.
- Using a fine mesh colander, strain
- Stir in salt. Set aside
- Using Shredding Claws, or a fork, shred the pork.
- Add one cup of prepared chile sauce and mix in.
- In a bowl of warm water, add the corn husks to soak until soft.
- In a large mixing bowl, add lard, and 1 tablespoon of the beef broth. beat until fluffy.
- In a small mixing bowl, add baking powder, masa harina, and salt. Stir to mix.
- Beat masa harina mix into the lard mix. Add a little broth at a time until it becomes a spongy dough.
- On the softened corn husks, spread dough to be ¼ to ½ inch thick.
- Add 1 tablespoon of pork to the center.
- Fold in all sides of the husks to enclose the dough.
- Steam the tamales for 1 hour.
- Remove the corn husks from the tamales. Dress by drizzling the rest of the chile sauce on top.
- Top with sour cream
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Need an easy way to portion your serving sizes? Check out this Portion Control Serving Utensil Set.
It comes with 2, 4, 6, and 8 ounce ladles. The perfect way to stay on plan!