HATCH CHILE RECIPES PORK RECIPES

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.

Steps:

• Preheat the oven to 350°F.
• To make the Hatch chile barbecue sauce, heat the butter in a skillet on medium-low and add the onions. While occasionally stirring, cook for 5 minutes until fragrant then stir in the garlic. Cook for 1 more minute then remove from the heat.
• Place the onions and garlic into a blender along with the Hatch chiles, vinegar, mustard, oil, honey, ketchup, salt, cumin, and cayenne. Blend until smooth then taste and adjust seasonings if needed.
• To make the pork, place the meat in a Dutch oven, and toss with 2 tablespoons of the Hatch barbecue sauce. Evenly season the meat with the salt, pepper, smoked paprika, garlic powder, and Worcestershire sauce. Add enough water to the pot to almost reach the top of the meat, without covering it.
• Place in the oven and cook uncovered until fork-tender, 2 to 2.5 hours.
• When the meat is done, remove the pot from the oven. When cool enough to handle shred the meat, stirring in some of the pan juices to taste, if desired.
• Toss the meat with ¼ cup of the sauce, then serve on buns with pickles, onions, and coleslaw with more sauce on the side.