Spiced Pork Stuffed Hatch Chile
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
50 mins
-
Cook Time
50 mins
-
Total Time
1 hr 40 mins
-
Servings
2 servings
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Calories
760 kcal
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Course
Main Course, Appetizer, Lunch, Dinner
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Cuisine
North American, American
Spiced Pork Stuffed Hatch Chile
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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.
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Ingredients
Pork Filling
- 450 g pork mince 1 lb
- 1 tbsp oil
- ½ tsp ground cumin
- ½ tsp sweet 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
Stuffed Chile
- 4 large hatch chile peppers
- oil
- salt and pepper to taste
- grated cheese cheddar, monterey jack or pepper jack
Cilantro Yogurt Sauce
- ⅓ cup cilantro loosely packed
- ⅔ cup Greek yogurt or sour cream
- 3 tsp lime or lemon juice to 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.
- 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.
- 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.
Stuffed Chile
- Preheat the 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 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.
- 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, and cracked pepper and chopped cilantro. Enjoy!
Nutrition Information
Show Details
Serving
2peppers
Calories
760kcal
(38%)
Carbohydrates
18g
(6%)
Protein
47g
(94%)
Fat
56g
(86%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
6g
Monounsaturated Fat
26g
Trans Fat
1g
Cholesterol
165mg
(55%)
Sodium
161mg
(7%)
Potassium
1218mg
(35%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
1439IU
(29%)
Vitamin C
196mg
(218%)
Calcium
141mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 760 kcal
% Daily Value*
| Serving | 2peppers | |
| Calories | 760kcal | 38% |
| Carbohydrates | 18g | 6% |
| Protein | 47g | 94% |
| Fat | 56g | 86% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 165mg | 55% |
| Sodium | 161mg | 7% |
| Potassium | 1218mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1439IU | 29% |
| Vitamin C | 196mg | 218% |
| Calcium | 141mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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