Hatch Chile Pork Empanadas

Hatch Chile Pork Empanadas

Spicy, savory pork empanadas with a hit from those awesome hatch chiles and a very complimentary guacamole salsa! Easier than you think to make! Delicious!

I’d prefer a batch of fresh and fire roasted New Mexico Hatch Chiles, but when not available…thank God for the art of preserving. “Make it work”. I hope you make these. The taste is amazing! Do make sure you chop the pork up good so that large pieces do not all come out at once; the way some big onion rings sometimes do, leaving you with some empty shell. Although, this flakey buttery crust is so tasty I really wouldn’t mind!
I braised a pork roast in a very heavily seasoned broth, trying to pack it with much flavor.
Here’s a guestimate on measures. I didn’t measure anything, I sprinkle and add dashes 😉 My kids get it enough so I’m sure most readers will too. ♡

Rub on Pork –
3-5 lb pork roast, cut to 3 or 4 pieces
2 TBS oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp smoked paprika
1 tsp Steak seasoning, or favorite all purpose

Sear both sides in hot dutch oven with oil.

For broth –

2 cups of broth or 3/4 up sides of roast; whatever broth you have; I used Better than Bouillon (tsp chicken base, TBS roasted garlic base, tsp beef base),
1 tsp liquid smoke
1 packet of Goya Ham/Pork seasoning,
1 stalk of celery left whole,
1 onion cut in half,
1 tsp oregano,
1 tsp crushed red pepper flakes,
2 cans hatch green chile, adding 1 of the cans after cutting up pork (only because I didn’t have fresh whole hatch chile which is better),
2 scallions left whole.
All tossed into pot. Taste for additional salt or pepper.
Bring to boil reduce to simmer, cover and let cook on low for 2-3 hours, depending on size of pork. Easy to tell when it’s done by if it pulls apart with tongs. remove pork to cutting board. shred and/or chop. Strain broth and put 1 cup of clear broth back in pot (reserve remainder in case pork is or gets dry), discard vegetables. Put chopped pork back in pot. Add other can of chiles. Stir.
Make pie crust, I made enough for 2 regular pies. There was only 2 of us. We are using the remainder for nachos. ➺ 💓 😆🍴I stored remaining chile pork mixture in remaining broth so that it wouldn’t be dry when I use it for nachos.
1-2 eggs plus tablespoon of water for egg wash.
Cut circles of pie crust with aprox. 4 inch biscuit cutter. As you can see, mine is a large coffee cup. brush edges of dough circles with egg wash so they’ll seal when you fold them over.
Place a big spoon of pork mix in center of each pie dough circles. Sprinkle favorite (Monterey Jack) cheese on meat.

Fold over. Either fold edges over like edge of a pie, sealing in mixture or use a fork. Brush folded and sealed hand pies aka empanadas with remaining egg wash.
Bake at 400° for 12-15 minutes or until golden brown.
Top with Crema, salsa, sour cream or our favorite is guacamole salsa! ENJOY!


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