Pork Stuffed Red Hatch Chile

Pork Stuffed Red Hatch Chile

Filling:
1 lb of pork mince (I used pork stew meat and pulsed it in the food processor until minced)
2 tsp FCC Posole Seasoning
1 tsp smokey paprika
Salt and pepper to taste
Juice of half a lime
2 tbsp FCC Red Chile Roast (Hot) or 2 chopped Hatch Chiles
Cook the pork over medium-high heat with olive oil and spices except for lime juice and Red Chile Roast (or chopped chiles).
Once thoroughly cooked, add the lime juice and red roasted or chopped chiles.
Remove from heat and let it cool to room temp.

Cilantro Yogurt Sauce:
1/3 c fresh cilantro stalks with leaves
2/3 c greek yogurt (or sour cream)
Juice of half lime
Salt and pepper to taste
Place the 3 ingredients in a small food processor until mixed well. Add a small amount of water or more lime juice if too thick. Season to taste, and refrigerate until needed.

Stuffed Chile:
4-6 Hatch Red Chile Peppers
Olive oil
Salt and pepper
Grated cheese (I used a Smokey cheddar cheese)
Preheat the oven to 350°, and lightly oil a baking dish.
Rinse and dry chiles.
Cut a window in the chile using a sharp knife, careful not to cut through to the other side.
Remove as much of the pith and seeds as possible.
Stuff chile with the pork mince using your hands (this is why it needs to cool to room temp).
Place the stuffed chiles in the baking pan brushing with some oil and sprinkling salt over the peppers.
Bake at 350° for 20 minutes. Sprinkle cheese over the chile to cover the pork; return to oven and bake an additional 10 minutes or until cheese is melted and bubbly.
Remove from oven and let rest a few minutes.
Serve hot with cilantro and lime yogurt sauce drizzled on top.

Recipe by Belinda Stallings Kovach from Fresh Chile Cookin'! group on Facebook. 

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