Spicy, smoky, a little sweet, a lot succulent – Spiced Pork Stuffed Hatch Chile is great as a party entrée, main meal or regular weeknight dinner. Incredibly delicious and super easy to make! Great way to use up hatch chiles, and if you don’t have access to those, simply substitute with anaheim, poblano or even green bell peppers. This is comfort food with some amazing Mexican flavors that your whole family will love!
If you’re a fan of stuffed green chile or stuffed pepper recipes like Chiles Rellenos, then you’re going to adore this Spiced Pork Stuffed Hatch Chile recipe!
Stuffed pepper recipes work well as party appetizers or even as an entrée with a side salad, or a quick weeknight dinner to satisfy the hangry family. They act as a vehicle for some show-stopping flavors, and they are ridiculously easy to make as well!
Before Mr K and I went off on vacation last week (I finally got to see Yellowstone, yay!), we bought a bunch of hatch chiles that were on sale at our local grocery store. I talked about how to roast hatch chiles in the oven the other day, so that you can store away and enjoy this very fleeting produce for many months to come. I’m so glad I vacuum packed some of those hatch chiles because I’ve got this wickedly delicious pork stuffed hatch chile recipe to use them up for! If you don’t have access to hatch chiles however, you can use anaheim peppers or poblano peppers or even regular green bell peppers instead. Whichever green chile you have on hand will work.
I chose the plumpest hatch chiles that I had (which really were meant to be stuffed) and used them for this pork stuffed chile recipe. I simply bestowed upon them their birthright, one could say.
The pork filling in this recipe is spiced with cumin (and a little lime) and actually cooked with more roasted hatch chile as well, in order to give it another layer of spicy, smoky flavor. And the result is a spicy, succulent, a little sweet, pork filling that’s dripping with flavor!
To make the pork stuffed hatch chile, I cut a long, rectangular opening in the raw chile. It’s important that this opening is just wide enough for you to work your fingers in so that you can remove the seeds and the white pith and then stuff it with the flavorful pork filling. Roast these until they become nice and soft and have soaked up all those insane flavors and THEN top it up with cheese or breadcrumbs or both (!) and continue to roast long enough to make it all melty and bubbly. And then finally, I served them with a super easy to make, herby, creamy, tangy cilantro yogurt sauce! YUM!
You can mix in some cheese with the pork filling as well if you like it extra cheesy. This recipe is a fantastic way to use up those hatch chiles that come into season this time every year. Alternatively, you can use any green pepper you have to make this stuffed chile recipe. We just cannot get enough of those amazing Mexican flavors in this dish, and I hope you guys enjoy these spiced pork stuffed hatch chile peppers as much as we did! 🙂
- 1lb / 450g pork mince
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional)
- 1 tsp white sugar
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 roasted hatch chile, roughly chopped
- Salt and pepper to taste
- 1 - 2 tsp lime (or lemon) juice
- 4 large hatch chile peppers
- Salt and pepper
- Grated cheese (cheddar, monterey jack or pepper jack)
- ⅓ cup cilantro stalks (with the leaves), loosely packed
- ⅔ cup greek yogurt (or sour cream)
- 2-3 tsp lime or lemon juice (more to taste)
- Salt and pepper to taste
- Heat a non-stick pan over medium high heat.
- Add about 1 tbsp oil and when the oil is hot, add the minced pork along with all the spices (everything except for hatch chile and lime juice). Cook over medium high heat while separating the meat and mixing in the spices.
- When the pork has cooked through, add the chopped roasted hatch chile, lime juice and season to taste. Stir to mix and heat through.
- Remove from the heat and let it cool to room temperature.
- Place the cilantro, yogurt, lemon juice and a pinch of salt and pepper in a small food processor. Process until the cilantro is mixed well with the yogurt. Season to taste if needed. Keep in the fridge until needed.
- Preheat oven to 350°F. Lightly oil (or line) an oven-proof dish with some olive oil.
- Wash and dry the hatch chile.
- Cut a window in the hatch chile using a sharp knife as shown in the pictures in the post. Remove the seeds and white pith. Stuff the hatch chile with cooked pork mince.
- Place the stuffed chiles in the prepared oven-proof dish. Brush the chile peppers with some oil and sprinkle the salt over the peppers.
- Bake in the oven for 15-20 minutes, until the chile peppers have softened and the pork is starting to caramelize. Sprinkle cheese over the openings on the peppers to cover the pork and return to the oven to roast for a further 10 minutes, or until the cheese has melted and is bubbly.
- Remove from the oven and let it rest for just a few minutes.
- Serve while hot with the cilantro yogurt sauce drizzled on top, cracked pepper and chopped cilantro. Enjoy!
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I’ll be sharing my recipe over at –