Stuffed Hatch Chiles Food

PORK CHOPS WITH SAVORY MUSHROOM STUFFING

Steps:

• For stuffing, in a large skillet, heat oil over medium heat. Add green onion and cook for 1 minute. Stir in mushrooms, rosemary, salt, and pepper. Cook and stir for 2 to 3 minutes more or until mushrooms are tender. Remove from heat.
• Trim fat from chops. make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets in chops. If necessary, secure with wooden toothpicks.
• Brush chops with Worcestershire sauce. Season chops lightly with additional salt and pepper. Grill chops on the rack of an uncovered grill directly over medium heat about 20 minutes or until juices run clear, turning once halfway through cooking. To serve, remove toothpicks.

SPICED PORK-STUFFED HATCH CHILE

Steps:

• 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.