Spicy, smoky, and a little sweet, Spiced Pork Stuffed Hatch Chile is great as a party entrée, main meal or regular weeknight dinner. Easy comfort food with delicious Mexican flavors that your whole family will love!EASY - Easy recipe, perfect for beginners as well. You can easily replace the hatch chile with banana peppers or even bell peppers. Hatch chile is only available for a short time in late summer, and this is a great recipe to enjoy the flavor of those peppers. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.
Grated cheesecheddar, monterey jack or pepper jack
Cilantro Yogurt Sauce
⅓cupcilantroloosely packed
⅔cupgreek yogurtor sour cream
3tsplime or lemon juiceto taste
Salt and pepper to taste
Instructions
Pork Filling (can be made ahead of time)
Heat a non-stick pan over medium high heat.
Add about 1 tbsp oil. When the oil is hot, add the minced pork along with all the spices (everything except for hatch chile and lime juice) and a generous pinch of salt. Cook over medium high heat while separating the meat and mixing in the spices.
450 g pork mince, 1 tbsp oil, ½ tsp ground cumin, ½ tsp sweet paprika, ¼ tsp cayenne pepper, 1 tsp white sugar, ½ tsp garlic powder, ½ tsp onion powder, Salt and pepper to taste
When the pork is cooked through, add the chopped roasted hatch chile and lime juice, and season to taste. Stir to mix and heat through.
2 roasted hatch chile, 1 - 2 tsp lime
Remove from the heat and let it cool slightly. Make the yogurt sauce and prepare the chile while the stuffing is cooling.
Cilantro Yogurt Sauce
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.
⅓ cup cilantro, ⅔ cup greek yogurt, 3 tsp lime or lemon juice, Salt and pepper
Stuffed Chile
Preheat the oven to 350°F. Lightly oil (or line) an oven-proof dish with some olive oil.
Oil
Wash and dry the hatch chile.
4 large hatch chile peppers
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 the cooked pork mince mix.
Place the stuffed chiles in the prepared oven-proof dish. Brush the chile peppers with some oil and sprinkle some salt and pepper over the peppers.
Oil, Salt and pepper
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.
Grated cheese
Remove from the oven and let it rest for just a few minutes.
Serve while hot with the cilantro yogurt sauce drizzled on top, and cracked pepper and chopped cilantro. Enjoy!