READY IN: 40mins


  • Pork Filling
  • 1lbpork mince
  • 12 teaspooncumin
  • 12 teaspoonpaprika
  • 14 teaspooncayenne pepper
  • 1teaspoonwhite sugar
  • 12 teaspoongarlic powder
  • 12 teaspoononion powder
  • 2 roasted hatch chiles, roughly chopped
  • salt, to taste
  • pepper, to taste
  • 1 -2teaspoonlime juice or 1 -2 teaspoonlemon juice
  • Stuffed CHile
  • 4large hatch chili peppers
  • oil, to taste
  • salt, to taste
  • pepper, to taste
  • grated cheddar cheese, grated monterey jack cheeseorgrated monterey jack pepper cheese, to taste
  • cilantro, yogurt sauce
  • 13 cupcilantro, stalks with the leaves loosely packed
  • 23 cupGreek yogurt or 2/3cupsour cream
  • 2 -3teaspoonslime juice (to taste) or 2 -3 teaspoonslemon juice (to taste)
  • salt, to taste
  • pepper, to taste

    Serving Size: 1 (103) g

    Servings Per Recipe:6

    Calories: 228.5

    Calories from Fat 147 g 64 %

    Total Fat 16.4 g 25 %

    Saturated Fat 6 g 29 %

    Cholesterol 54.5 mg 18 %

    Sodium 48.5 mg 2 %

    Total Carbohydrate6.6 g 2 %

    Dietary Fiber 1.1 g 4 %

    Sugars 3.8 g 15 %

    Protein 14 g 28 %


  • Pork Filling:Heat a pan over medium hgih heat.
  • Add a tablespoon oil and when the oil is hot, add the minced pork along with all the spices (everything except the hatch chile and lime juice).Cook over medium high heat while separating the meat and mixing in the spices.
  • When the pork has cooked through, add the chopped roasted hatch chile, lime juice, and season to taste.Stir to mix and heat through.
  • Remove from the heat and let it cool to room temperature.
  • 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 oven to 350.Lightly oil or line an oven-prof 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.Remove the seeds and white pitch.Stuff the hatch chile with cooked pork mince.
  • Place the stuffed chiles in the prepared oven-proof dish.Brush the chile peppers with some oil and sprinkle the salt over the peppers.
  • Bake in the oven for 15 to 20 minutes, until the chile peppers have softened and the pork is starting to caramelize.
  • Sprinkle the cheese over the openings on the peppers to cover the pork and return 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 with hot with the cilantro yogurt sauce drizzled on top, cracked pepper, and chopped cilantro.
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