Pork and Poblano Flautas

Why is Hatch chile called “hatch?” The answer is fairly simple: the Hatch chile is grown in the Hatch valley of New Mexico. (This is also why Hatch, New Mexico is known as the “Chile Capitol of the World.”) The soil around Hatch contributes to the flavor of the peppers grown in them, which makes sense. What also makes sense is adding that flavor to the filling of crunchy, yummy flautas, along with poblano, chile and cumin seasoning, and ground pork. The journey of the hatch from New Mexico to your plate is a delicious one.

Ingredients

  • 10 oz Ground Pork

  • 1 Poblano Pepper

  • 2 oz Sour Cream

  • 1 oz Cream Cheese

  • 1/4 oz Clilantro

  • 6 small Flour Tortillas

  • 1 Lime

  • 1 1/2 oz Fire-Roasted Diced Hatch Green Chilis

  • 1/2 oz Grated Parmesan Cheese

  • 2 tsp Chile and Cumin Rub

Directions

  • ~~~ Prepare Ingredients and Make Crema ~~~

  • Halve lime. Cut one half into wedges and juice the other half.

  • Mince cilantro (no need to stem)

  • Stem poblano, seed, and cut into 1/2” dice

  • In a mixing bowl, combine sour cream, 1 Tbsp. lime juice, half the cilantro (reserve remaining for garnish), and a pinch of salt. Set aside.

  • ~~~ Make the Filling ~~~

  • Place a large non-stick pan over medium-high heat. Add ground pork to hot, dry pan and stir occasionally, 2 minutes.

  • Add poblanos, chile and cumin rub, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until poblanos have softened, no pink remains on pork, and pork reaches a minimum internal temperature of 160 degrees, 6-8 minutes.

  • Stir 2 Tbsp. water, green chiles (to taste), and softened cream cheese into hot pan. Bring to a simmer.

  • Once simmering, stir occasionally until combined and creamy, 1-2 minutes. Remove from burner.

  • ~~~ Assemble the Flautas ~~~

  • Place tortillas on a clean work surface.

  • Divide filling evenly among tortillas, placing in center of each tortilla. Tuck one tortilla end under filling and roll tightly, placing seam-side down.

  • Air fry the flautas, spraying lightly with cooking spray.

  • Plate dish as pictured, garnishing with crema, cotija, and remaining cilantro. Squeeze lime wedges over to taste.