Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 6 ounces cooked pork loin (cubed)
  • 1 large white onion (chopped)
  • 1 jalapeno pepper (chopped)
  • 1 serrano pepper (chopped)
  • 1 celery stalk (chopped)
  • 2 cloves garlic (minced)
  • 6 ounces roasted Hatch chili peppers (chopped)
  • 1 14- ounce can whole tomatoes
  • 1 tablespoon cayenne powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups uncooked pasta
  • ¾ cup shredded cheddar
  • Chopped basil for garnish

Instruction

  • Heat the oil in a large pan to medium heat. Add the pork, onion, peppers and celery and cook, stirring often, 6-7 minutes, until vegetables are softened.
  • Add garlic and cook another minute, until you can smell that awesome garlic.
  • Add the Hatch peppers and tomatoes. Break the tomatoes apart with a spoon.
  • Add seasonings and stir. Simmer for 5 minutes.
  • While you’re cooking, bring a small pot of salted water to boil and add the uncooked pasta. Boil for 10 minutes or so, until al dente, according to your package instructions. Drain and add the noodles to the pan.
  • Transfer the ingredients to a baking dish and top with shredded cheddar cheese.
  • Bake for 10 minutes at 350 degrees F, until cheese is melted.
  • Sprinkle with fresh chopped basil and serve.