Spiced Pork Stuffed Hatch Chile
User Reviews
5
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Prep Time
50 mins
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Cook Time
50 mins
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Total Time
1 hr 40 mins
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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
Description
This recipe starts by sautéing ground pork with a blend of spices like cumin, sweet paprika, garlic powder, and optional cayenne. Roasted hatch chile is chopped and mixed into the pork along with lime juice, giving the filling a smoky heat and bright acidity. This mixture is then stuffed into fresh hatch chile peppers that have been prepared for filling.
The stuffed chiles are topped with grated cheese such as cheddar or pepper jack and baked until the cheese is melted and peppers are tender. The accompanying cilantro yogurt sauce combines fresh cilantro, Greek yogurt, lime juice, salt, and pepper, adding a cool and zesty element that balances the spiced pork.
Together, the stuffed chiles and sauce create a multi-dimensional dish with layers of flavor that can be served as an appetizer or main. The filling can be made ahead of time for convenience, and roasting the hatch chiles enhances their smoky character.
Ingredients
Pork Filling
- 450 g pork mince 1 lb
- 1 tbsp neutral cooking oil generic cooking oil
- ½ tsp cumin ground
- ½ tsp paprika sweet
- ¼ tsp cayenne pepper optional
- 1 tsp white sugar
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 hatch chile pepper roughly chopped, roasted
- salt to taste
- black pepper to taste
- 1 - 2 tsp lime or lemon juice
Stuffed Chile
- 4 large hatch chile pepper
- neutral cooking oil generic cooking oil
- salt to taste
- black pepper to taste
- cheese cheddar, monterey jack or pepper jack, grated
Cilantro Yogurt Sauce
- ⅓ cup cilantro loosely packed
- ⅔ cup Greek yogurt or sour cream
- 3 tsp lime juice to taste, or lemon juice
- salt to taste
- black 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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