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Spiced Pork Stuffed Hatch Chile

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. 

Prep Time
50 mins
Cook Time
50 mins
Total Time
1 hr 40 mins
Servings: 2 servings
Calories: 760 kcal
Course: Main Course , Appetizer , Lunch , Dinner
Cuisine: North American , American

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)
    Cup of Yum
  1. Heat a non-stick pan over medium high heat.
  2. 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.
  3. 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.
  4. 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
  1. 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
  1. Preheat the oven to 350°F. Lightly oil (or line) an oven-proof dish with some olive oil.
  2. Wash and dry the hatch chile.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from the oven and let it rest for just a few minutes.
  7. Serve while hot with the cilantro yogurt sauce drizzled on top, and cracked pepper and chopped cilantro. Enjoy!

Nutrition Information

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

% 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.