Great way to use up hatch chiles (including roasted hatch chile), and if you don’t have access to those, simply substitute with anaheim, poblano, or even green bell peppers. This is comfort food with amazing Mexican flavors that your whole family will love!
Stuffed peppers
If you’re a fan of stuffed green chile or stuffed pepper recipes like Chiles Rellenos, then you’re going to adore this Spiced Pork Stuffed Hatch Chile recipe! Stuffed pepper recipes work well as party appetizers, side dish recipes, or even as an entrée with a side salad, or a quick weeknight dinner to satisfy the hangry family. They act as a vehicle for some show-stopping flavors, and they are ridiculously easy to make as well! We often serve this with Mexican horchata (or dairy free and vegan horchata for a nuttier variation).
Hatch chile
Before Mr K and I went off on vacation last week (I finally got to see Yellowstone, yay!), we bought a bunch of hatch chiles that were on sale at our local grocery store. I talked about how to roast hatch chile in the oven the other day, so that you can store away and enjoy this very fleeting produce for many months to come. I’m so glad I vacuum packed some of those hatch chiles because I’ve got this wickedly delicious pork stuffed hatch chile recipe to use them up for! If you don’t have access to hatch chiles however, you can use anaheim peppers or poblano peppers or even regular green bell peppers instead. Whichever green chile you have on hand will work. I chose the plumpest hatch chiles that I had (which really were meant to be stuffed) and used them for this pork stuffed chile recipe. I simply bestowed upon them their birthright, one could say.
Pork filling
The pork filling in this recipe is spiced with cumin (and a little lime) and actually cooked with more roasted hatch chile as well, in order to give it another layer of spicy, smoky flavor. And the result is a spicy, succulent, a little sweet, pork filling that’s dripping with flavor!
How to make stuffed hatch chile
To make the pork stuffed hatch chile, I cut a long, rectangular opening in the raw chile. It’s important that this opening is just wide enough for you to work your fingers in so that you can remove the seeds and the white pith and then stuff it with the flavorful pork filling. Roast these until they become nice and soft and have soaked up all those insane flavors and THEN top it up with cheese or breadcrumbs or both (!) and continue to roast long enough to make it all melty and bubbly. And then finally, I served them with a super easy to make, herby, creamy, tangy cilantro yogurt sauce! YUM! You can mix in some cheese with the pork filling as well if you like it extra cheesy. This recipe is a fantastic way to use up those hatch chiles that come into season this time every year. Alternatively, you can use any green pepper you have to make this stuffed chile recipe. We just cannot get enough of those amazing Mexican flavors in this dish, and I hope you guys enjoy these spiced pork stuffed hatch chile peppers as much as we did! 🙂
