These Roasted Hatch Chile Rellenos are stuffed with spiced ground pork, corn, and topped with cheese for a delicious melty explosion with each bite.
- 1 lb ground pork
- 1 tbsp oil
- 1 cup of sweet corn kernels, fresh or frozen
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp Mexican oregano
- 1/8 tsp ground cumin
- Salt to taste, roughly 1 tsp or more
- 1/2 cup cilantro, chopped
- Juice of 1 lime
- 8 Hatch chiles
- Oil and salt for seasoning
- Grated Monterrey jack cheese for topping
- Crema or sour cream for garnish
- Heat up a skillet or large pan to medium heat. Add in the oil.
- Mix up the spices with the ground pork, do not overmix. Add the ground pork to the skillet when the oil is hot, breaking it up with a wooden spoon. As the pork starts to brown, add in the corn kernels to the pan and continue to cook. Keep stirring periodically to make sure the pork has been cooked through.
- Stir in the cilantro and lime juice at the end, mixing to heat through. Remove from heat and let it cool to room temperature.
- Preheat the smoker to 350F.
- Wash and dry the hatch chiles.
- Slice a small window in the hatch chile (reference photos in the post above). Remove the seeds and membrane. Stuff the chiles with the cooked pork and corn.
- Place the stuffed chiles on a baking dish or pan. Lightly brush the chiles with some oil and sprinkle a little salt.
- Roast the chiles in the smoker for about 25 minutes, until the chiles have softened and the pork is starting to crisp. It may take a little longer depending on the size of your chiles. Add generous amounts of cheese to the openings and roast for another few minutes.
- Remove from the smoker and allow to cool slightly.
- Serve while warm with cream, sour cream, or even guacamole.
Use your judgement with the timing. Softer chiles will take longer, if you prefer firm chiles then use less time. Same time and temp if you choose to use an oven.
- Category: Vegetables
- Method: Roasting
- Cuisine: Mexican
Keywords: Hatch chiles, chiles, chile relleno, pork, ground pork, Mexican food, spicy