These Low Carb Pork Tamales Verde were so ridiculously tasty! They are grain-free, gluten-free, corn-free, and low carb with a paleo version.

A tempting but healthy tamale dough that was much easier to make than regular tamales.

This recipe did take a little extra prep work, but nothing compared to that of making traditional tamales.

The Chile Verde pork is so full of flavor and makes for a tender and savory filling for tamales.

Low Carb Pork Tamales Verde:

Ingredients:

Pork Chile Verde Ingredients:

1 lb cubed pork stew meat, boneless
1 tablespoon butter
1 tablespoon chopped cilantro
1 garlic clove, minced
⅛ teaspoon sea salt
½ cup green salsa verde, like this one, or try a homemade salsa verde recipe

Tamale Dough Ingredients:

2 ½ cups cauliflower riced or ground
2 eggs
2 tablespoon coconut flour
½ tbsp golden flax meal
⅓ cup grated cheddar cheese * can omit for paleo
½ teaspoon chili powder
¼ teaspoon sea salt
small amount of oil for greasing the foil packets, or use nonstick foil

Optional Garnish

salsa
sour cream or paleo sour cream
cilantro leaves

Kitchen Tools:

4 squares of nonstick foil, nonstick foil works best
1 baking sheet
pastry brush
processor or Ninja type blender
1 large covered fry pan or skillet

Directions:

In a medium frying pan or skillet on medium-high, melt butter. Add minced garlic and pork stew meat. Sear pork meat on all sides. Add chopped cilantro and stir.
Once the pork is browned, pour salsa verde on top of the pork meat and stir.
Turn heat down to low, cover, and simmer for 40 to 50 minutes. Shred pork in a pan with a fork and stir.
Preheat oven to 400 F.
In a processor or blender, grind up cauliflower florets until riced or small grain texture forms.
In a large mixing bowl combine all the ingredients for the tamale dough except for the small amount of oil. Mix thoroughly until a pasty dough forms.
With a pastry brush, lightly brush oil on one side of each foil square, must use non-stick foil for best results.
In the middle of each foil square, place a small amount of the tamale dough and spread it into a small rectangle with the back of a spoon.
Place a small amount of Chile Verde pork down the center of each dough rectangle.
Place a small amount of dough on top of pork on each tamale. Using hands or the back of a spoon spread and form dough on top to cover pork and sides of tamale. Add a little more dough if needed to cover.
Fold sides of the foil over each tamale and fold ends to enclose tamale in a foil packet. Place the packets on a baking sheet and bake for 25 minutes.
Remove from oven, and let cool for a couple of minutes.
Open just the top of each packet to uncover just the to of tamales and return to the oven to bake for 5 to 6 more minutes to brown the tops a bit.
Remove and cool a couple of minutes before using a spatula turner to remove carefully from the foil. Serve and can garnish with a little salsa, or sour cream.

Nutritional Data: Servings: 4 , Serving Size: 1 tamale, Cal: 306, Carbs: 6.8 g, Net Carbs: 3.8 g , Fiber: 3 g, Fat: 16 g, Protein: 31 g, Fat: 16.5 g, Sugars: 2 g, Sodium: 744 mg.

*all nutritional data are estimates based on the products I used*

Printable Recipe Card

📖 Printable Recipe Card

Low carb & keto pork tamales with Verde Sauce.

Low Carb Pork Tamales Verde

Stacey

These Low Carb Pork Tamales Verde were so ridiculously tasty! They are grain free, gluten free, corn free and low carb with a paleo version.

4.50 from 4 votes

Print Recipe Pin Recipe

Prep Time 45

Cook Time 30

Total Time 1 15

Course Main Course

Cuisine Mexican

Servings

Calories 306 kcal

Ingredients

PORK CHILE VERDE:
1 lb cubed pork stew meat boneless
1 tablespoon butter
1 tablespoon chopped cilantro
1 clove garlic minced
⅛ teaspoon sea salt
½ cup green salsa verde
TAMALE DOUGH:
2 ½ cups cauliflower riced or ground
2 eggs
2 tablespoon coconut flour
½ tablespoon golden flax meal
⅓ cup grated cheese *optional can omit for paleo
½ teaspoon chili powder
¼ teaspoon sea salt
small amount of oil for greasing the foil packets or can use non stick foil
OPTIONAL GARNISH:
salsa
sour cream or paleo sour cream
leaves cilantro
KITCHEN TOOLS:
4 squares of non-stick foil
1 baking sheet
pastry brush
processor or ninja type blender
1 covered fry pan or skillet

Instructions

In a medium frying pan or skillet on medium high, melt butter. Add minced garlic and pork stew meat. Sear pork meat on all sides. Add chopped cilantro and stir.
Once pork is browned, pour salsa verde on top of the pork meat and stir.
Turn heat down to low, cover and simmer for 40 to 50 minutes. Shred pork in pan with a fork and stir.
Preheat oven to 400 F.
In a processor or blender, grind up cauliflower florets until a rice or small grain texture forms.
In a large mixing bowl combine all the ingredients for the tamale dough except for the small amount of oil. Mix thoroughly until a pasty dough forms.
With a pastry brush, lightly brush oil on one side of each foil square, must also use non stick foil.
In the middle of each foil square, place a small amount of the tamale dough and spread it into a small rectangle with the back of a spoon.
Place a small amount of chile verde pork down the center of each dough rectangle.
Place a small amount of dough on top of pork on each tamale. Using hands or the back of a spoon spread and form dough on top to cover pork and sides of tamale. Add a little more dough if needed to cover.
Fold sides of foil over each tamale and fold ends to enclose tamale in a foil packet. Place the packets on a baking sheet and bake for 25 minutes.
Remove from oven, and let cool for a couple minutes.
Open just the top of each packet to uncover just the to of tamales and return to the oven to bake for 5 to 6 more minutes to brown the tops a bit.
Remove and cool a couple minutes before using a spatula turner to remove carefully from the foil. Serve and can garnish with a little salsa , or sour cream.