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Name: Hatch chiles stuffed with spiced pork
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1 pound Pork Minced; 1/2 teaspoon Cumin; 1/2 teaspoon Paprika; 1/4 teaspoon Cayenne pepper; 1 teaspoon Sugar; 1/2 teaspoon Garlic powder; 1/2 teaspoon Onion powder; 2 Hatch chile Roasted, roughly chopped; Salt and pepper To taste; 1-2 teaspoons Lime Juice; 4 large Hatch Chile; Oil; Salt and pepper; Grated cheese Cheddar, Monterey Jack, or Mexican blend; 1/3 Cup Fresh Cilantro Stalks and leaves; 2/3 cup Greek Yogurt; 2-3 teaspoons Lime Juice; Salt and pepper

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INGREDIENTS

Pork Filling
1 pound Pork ; Minced
1/2 teaspoon Cumin
1/2 teaspoon Paprika
1/4 teaspoon Cayenne pepper
1 teaspoon Sugar
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
2 Hatch chile ; Roasted, roughly chopped
Salt and pepper ; To taste
1-2 teaspoons Lime Juice
Stuffed Chile
4 large Hatch Chile
Oil
Salt and pepper
Grated cheese ; Cheddar, Monterey Jack, or Mexican blend
CilantroYogurt Sauce
1/3 Cup Fresh Cilantro ; Stalks and leaves
2/3 cup Greek Yogurt
2-3 teaspoons Lime Juice
Salt and pepper

INSTRUCTIONS

Pork Filling (can be made ahead of time)

Heat non stick pan over medium high heat. Add about 1 tablespoon of oil and when hot add the minced pork along with the spices. Cook while separating the meat and mixing in the spices. When the meat has cooked through, add the hatch and lime juice, salt and pepper to taste. Remove from heat and cool to room temperature. Add shredded cheese and mix well.

Cilantro yogurt sauce:

Place cilantro, yogurt, lemon juice, and a pinch of salt in food processor. Process until well mixed, season with salt and pepper.

Stuffed Chile:

Preheat oven to 350. Lightly oil oven proof dish. Wash and dry the hatch chile. Cut a window in the chile and remove white pith and seeds. Stuff with cooked pork mince. Place in prepared dish. Brush with oil and sprinkle with salt. Bake 15-20 minutes until chile peppers have softened and the pork is starting to caramelize. Sprinkle cheese over the opening and return to oven for a further 10 minutes or until the cheese is bubbly. Remove from the oven and let it rest for a few minutes. Serve while hot with the sauce dribbled on top, garnish with chopped cilantro and black pepper.

NOTES

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Hatch chiles stuffed with spiced pork

Pork Filling
1 pound Pork Minced
1/2 teaspoon Cumin
1/2 teaspoon Paprika
1/4 teaspoon Cayenne pepper
1 teaspoon Sugar
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
2 Hatch chile Roasted, roughly chopped
 Salt and pepper To taste
1-2 teaspoons Lime Juice
 Stuffed Chile
4 large Hatch Chile
 Oil
 Salt and pepper
 Grated cheese Cheddar, Monterey Jack, or Mexican blend
 CilantroYogurt Sauce
1/3 Cup Fresh Cilantro Stalks and leaves
2/3 cup Greek Yogurt
2-3 teaspoons Lime Juice
 Salt and pepper

Pork Filling (can be made ahead of time)
Heat non stick pan over medium high heat. Add about 1 tablespoon of oil and when hot add the minced pork along with the spices. Cook while separating the meat and mixing in the spices. When the meat has cooked through, add the hatch and lime juice, salt and pepper to taste. Remove from heat and cool to room temperature.  Add shredded cheese and mix well.

Cilantro yogurt sauce:
Place cilantro, yogurt, lemon juice, and a pinch of salt in food processor. Process until well mixed, season with salt and pepper.

Stuffed Chile:
Preheat oven to 350. Lightly oil oven proof dish. Wash and dry the hatch chile. Cut a window in the chile and remove white pith and seeds. Stuff with cooked pork mince. Place in prepared dish. Brush with oil and sprinkle with salt. Bake 15-20 minutes until chile peppers have softened and the pork is starting to caramelize.  Sprinkle cheese over the opening and return to oven for a further 10 minutes or until the cheese is bubbly. Remove from the oven and let it rest for a few minutes. Serve while hot with the sauce dribbled on top, garnish with chopped cilantro and black pepper.

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Nutrition

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Serving Size: 1 Serving (122g)
Recipe Makes: 4 Servings

Calories: 672
Calories from Fat: 638 (95%)

Amt Per Serving		% DV

	Total Fat 70.9g	94 %
	Saturated Fat 25.7g	129 %
	Monounsaturated Fat 33.8g
	Polyunsanturated Fat 8.1g
Cholesterol 77.2mg		24 %
Sodium 923.1mg		32 %
Potassium 148.6mg		4 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.8g
Protein 6.9g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 672

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