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Hatch Chile Stuffed Pork Loin

Prep Time45 mins
Cook Time1 hr
Total Time1 hr 45 mins
Servings: 8 servings


  • 10 mild Hatch chiles
  • 1 tablespoon olive oil
  • 1 medium red onion diced
  • 1 tablespoon butter
  • 4 ounces shiitake mushroom caps diced
  • 2 2- pound pork loins
  • 1 teaspoon cumin divided
  • 6 ounces dark Mexican beer
  • Salt and freshly ground black pepper to taste


  • Roast the chiles over the open flame of a gas burner by holding them with tongs and turning them in the flames until the skins are blistered all over.
  • Place the roasted chiles in a paper bag and roll the top of the bag to seal it. Allow the chiles to rest in the bag for 15 minutes to steam.
  • Gently rub the chiles to remove the skins. Remove the seeds from the chiles and dice the flesh.
  • Heat the oil in a skillet over medium heat. Add the onion and cook, stirring frequently, until the onion is soft, about 8 minutes.
  • Add the butter and stir until the butter melts. Add the mushrooms and continue cooking until the mushrooms are soft and cooked through, about 8 more minutes. Season to taste with salt and pepper.
  • Transfer the onion and mushroom mixture to a medium mixing bowl and add the diced chiles. Stir to combine.
  • Preheat the oven to 350 degrees.
  • Remove any excess fat and silver skin from the pork loins. Butterfly a pork loin by cutting it lengthwise, being careful not to cut all the way through.
  • Spread the loin open and cover with plastic wrap. Using a meat mallet, pound the pork loin to an even thickness of about 1/2 inch.
  • Spread half of the chile mixture over the first pork loin.
  • Roll the loin tightly lengthwise. If desired, tie the loin with butcher's twine. Repeat the process with the remaining loin and chile mixture.
  • Sprinkle the loins generously with salt and pepper and 1/2 teaspoon of cumin on each loin.
  • Heat an ovenproof skillet over high heat. Add the pork loins seam-side down. Cook for 2 minutes before turning. Cook each side for 2 minutes to achieve a nice brown sear on all sides. Remove the skillet from the heat and add the beer.
  • Transfer the skillet to the oven and cook for 20 minutes.
  • Allow the pork loins to rest for 5 minutes before slicing and serving.