Lunas Red Chile And Pork Over Stuffing 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:

• Place bread cubes in a large bowl; set aside. In a saucepan, saute onion and celery in butter until tender. Add water, sage, bouillon, salt and pepper. Pour over bread and toss. Spoon stuffing into eight mounds in a greased 13-in. x 9-in. baking dish. Place a pork chop over each mound. Sprinkle with Worcestershire sauce if desired. Cover and bake at 325° for 25 minutes. Uncover; bake 30 minutes longer or until meat juices run clear. garnish with parsley if desired.

Steps:

• Trim all the fat from the pork and cut into 1/2 inch cubes.
• Spray large skillet with vegetable spray and brown pork.
• Add enchilada sauce and set to simmer for 10 minutes.
• Prepare stuffing per package instructions omitting margarine. You may need to add more water depending on the consistancy you like. I usually make it with butter or margarine per the instructions, but this is my lower fat version.
• Serve stuffing with red chile and pork over the top.