Snacks 🤖 AI Generated

Tamales & Pozole: Lighter Mexican Comfort Duo

Satisfy two cravings at once with homemade tamales and pozole—traditionally heavy dishes transformed with our Fat Switch. Enjoy creamy, savory flavors with 40% fewer calories and zero compromise on authentic taste.

45m

Prep Time

60m

Cook Time

Servings

432

Calories

22g

Protein

🛒 Ingredients

✓ 2 cups fresh corn masa (or 1 cup masa harina + 1 cup warm chicken broth)
✓ 3 tbsp nonfat Greek yogurt
✓ 6 oz lean pork loin, cubed
✓ 4 cups low-sodium chicken broth
✓ 1.5 tsp extra-virgin olive oil
✓ 1 tsp cumin
✓ 8 corn husks (soaked 30 min)
✓ 1/2 white onion
✓ Salt and black pepper to taste
✓ 2 dried guajillo chiles, deseeded
✓ 1 garlic clove, minced
✓ 1/2 tsp dried oregano
✓ 2 cups hominy (canned, drained)
✓ 2 lime wedges
✓ 2 tbsp fresh cilantro, chopped
✓ 1/4 cup shredded cabbage
✓ 2 radish slices, thinned

👨‍🍳 Instructions

1. Prepare Chile Sauce: Toast 2 dried guajillo chiles in a dry skillet for 30 seconds per side. Soak in hot water for 10 minutes, then blend with 1/2 cup soaking liquid, minced garlic, oregano, and 1/4 tsp salt until smooth. Strain through fine sieve.

2. Make Light Masa: In a bowl, whisk fresh masa (or masa harina reconstituted with warm broth) with Greek yogurt, 1/2 tsp salt, and 1/2 tsp cumin until fluffy and spreadable—beat by hand for 2 minutes to incorporate air.

3. Assemble Tamales: Lay a soaked corn husk flat. Spread 2 tbsp masa down the center, leaving borders. Add 1 tbsp of filling (reserved chile-pork mixture, see step 5). Fold sides inward, then fold up the bottom; leave top open. Stand upright in steamer pot lined with spare husks.

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4. Season & Sear Pork: Cube 6 oz lean pork loin. Heat 1 tsp olive oil in a skillet over medium-high. Sear pork cubes 4–5 minutes until golden on all sides. Season with 1/2 tsp cumin, salt, and pepper. Set aside.

5. Build Pozole Broth: In a pot, bring 4 cups low-sodium chicken broth to boil with 1/2 white onion and a pinch of salt. Add seared pork, reduce to simmer, and cook 15 minutes. Drain and rinse 2 cups canned hominy, add to broth, simmer 5 more minutes.

6. Steam Tamales: Fill a large pot with 2 inches of water. Place a coin at the bottom (rattles if water runs dry). Set steamer rack above water, arrange tamales standing upright, cover with extra husks. Steam 35–40 minutes until masa pulls cleanly from husk.

7. Final Assembly: Ladle hot pozole into serving bowls. Top with shredded cabbage, radish slices, fresh cilantro, and a squeeze of lime. Serve 2 warm tamales alongside, drizzled with remaining chile sauce.

📊 Nutrition per Serving

Calories432 kcal

Protein22g

Carbohydrates62g

Fat12g

🏷️ Tags

#Mexican comfort food low-calorie#homemade tamales healthy recipe#pozole lighter version

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