Hatch Chilies

[ASUCHRIS]

Open question, but mostly for Schutd. Just bought some hatch chilies and was wondering the best way of using them?

 

[azmike74]

I like to roast and peel them, then they are free game. I really like to put them on grilled cheeseburgers.
I have diced them and put them in mac and cheese, but if they are spicy, I am not allowed to put them in every day food.
Hatch Chilies are nice tasting chilies with nice heat, I think you can use them with anything you may ordinarily use plain green chilies for.

 

[Louis]

I roast and peel them and then make green chili beef or pork.

Sometimes I roast'em, peel'em, and put them in a food processor with roasted white onions, roasted garlic, cilantro, oregano, salt, pepper, and a couple of teaspoons of water and then spread it over grilled burgers and top with monterey jack cheese.

 

[NMCard]

Roasted green chile goes good with everything.
This by itself is a great meal.

Calibacitas:


3-4 tablespoons olive oil
1 cup finely chopped onion
2-4 cloves of garlic, minced
2 1/2 cups diced summer squash
2 1/2 cups diced zucchini
2 cups corn kernels, fresh or frozen

6 scallions, chopped (3/4 cup)

1/2 cup chopped hot green chile, roasted, with skin removed (wear gloves when handling chiles)
1/2 cup chopped mild green chile, roasted, with skin removed
1 cup diced ripe Roma (plum) tomatoes
1/2 cup firmly packed coarsely chopped fresh cilantro leaves
1/2 cup cream or grated Jack cheese (optional)
1/2 teaspoon salt

1. Heat 2 tablespoonos of the oil in a large skillet and saute the onion for about 4 minutes over medium-high heat. Add the garlic and saute 2 minutes longer.

2. Add the squash and zucchini and saute 5 minuts longer, until softened. Mp>

3. Add the remaining 1 to 2 tablespoons of oil with the corn, scallions, and chiles and saute 3 minutes longer.

4. Stir in the tomatoes, cilantro, and cream (if desired) and heat through, about 5 minutes.

5. Season with salt. Serve hot or warm.

Yield: 8-10 servings

 

[NMCard]

Caldillo (Northern New Mexico-style Soup)
Yield: 4 servings Cooking Time: Approximately
35 minutes

1 pound lean ground beef 1 teaspoon salt
2 cups diced potatoes 1/4 teaspoon celery salt
1/2 cup finely chopped onions !/2 teaspoon pepper
4 cups water 1/4 cup chopped green chile*

1. Fry beef in a medium-sized saucepan at medium heat until browned.
Add potatoes and continure to fry until potatoes are golden brown.
2. Add onions, water, seasonings, and chile.
3. Cover and simmer at low heat until potatoes are tender. Serve
hot.

 

[ASUCHRIS]

Excellent suggestions. I have mixed them into fajita veggies, chopped them up and put them into guacamole and have put them on a burger. Great stuff.

 

[schutd]

Heres a traditional Pueblan recipe, jacked up a bit by the intense Hatch chilies...

Rajas (strips) con crema

1 cup roasted a peeled hatch chilies, cut into strips
1 T canola oil
1 cup fresh mexican crema (Sour cream would work, adding a bit of salt and a pinch of sugar, but see if you can find crema at a mexican store. its awesome.)
a few leaves of cilantro (to your liking)
squeeze of lime
Flour tortillas

Heat a saute pan over medium high heat. Add the canola oil, and saute the chilies until almost cooked through (propery roasted and peeled chilies will still be slightly undercooked so you can use them in whatever recipes). Add the crema and allow to boil hard and cook down a touch until rich and thick. Add cilantro and a squeeze of lime at the end, then adjust seasoning. Serve with warm flour tortillas

Simple and totally delicious and addicting. My favorite thing on the menu right now...

New Yorkers are loving their Hatch chilies right now. Im buying from Berridge Farm in the hatch valley. They are giving me a nice wholesale price, but the shipping is killing me!

 

[ASUCHRIS]

Good stuff...any suggestions of how to use them with a 3-4 pound pork shoulder?

 

[MigratingOsprey]

hatch chilies are the headline on the food & drink section of todays republic

 

[schutd]

I just ordered 150 lbs of green and 100 lbs of red for posole! Get em now! Season is only a week or so away from being over thanks to an unusually wet season in NM!

ASU Chris, look up my recipe for Pork Green chili. Linder has it otherwise, readily accessible Id imagine. Its essentially the one I make here at the restaurant, and its a great way to use chilies and pork shoulder.

 

[Gizmo Williams]

I stocked my freezer with 75 lbs of extra hot chiles just a couple weeks ago.

Last year we bought 50 lbs and ran out by April. Hopefully, this batch will get us through the year.


For an appetizer we always make Queso Fundido

Sautee onions and green chilies in a cast iron skillet until onions start to brown.

Add a bunch of shredded Asadero (or Menonito) cheese.

Place on super hot grill or under broiler.

Serve with chips or tortillas.

 

[schutd]

Bow Down to the fundido!!!

 

[NMCard]

I have put 4 sacks up so far. I hope that last. Deer and elk tags to be filled soon. I will need plenty of chile to go with all the fresh game.

 

[MigratingOsprey]

Bow Down to the fundido!!!

agreed

 

[Gizmo Williams]

Basically we find a way to put green chiles into everything...sandwiches, burgers, pasta sauces.

Here is a great topping for steaks. The Pink Adobe in Santa Fe has a Steak Dunigan that is a New York Strip topped with the following.

Sautee diced Onions and diced fresh Green Chiles in a pan.

In another pan, sautee mushrooms in butter.

Once browned add a couple dashes of Cayenne Pepper sauce (I use Frank's) and some Mexican Oregano, Salt and Pepper.

Top the steak with the green chili mixture and mushrooms.

 

[schutd]

Im sitting on 100 lbs that arrived yesterday with 100 more coming next week. I start testing my red chili posole with Heritage pork spare ribs this week! WHEEEEEEE!

 

[NMCard]

Im sitting on 100 lbs that arrived yesterday with 100 more coming next week. I start testing my red chili posole with Heritage pork spare ribs this week! WHEEEEEEE!

How are they shipping the chile? Frozen and processed?
You don't have to roast the chile once you get it?

Just curious.

Red chile posole is great. About the only things I can eat that my mother in law makes is her red chile posole and her tamales. She blends just the right amounts of red chile into the masa. It gives them a great flavor.

 

[dogpoo32]

We stopped in Hatch to have lunch last weekend on our way back from Las Cruces. Damn fine rellenos. I considered picking up a bunch to bring home, but my dad grows, roasts and freezes some for us every year.

Red chile posole is one of the greatest things ever made. One of the reasons I love fall & winter.

 

[schutd]

How are they shipping the chile? Frozen and processed?
You don't have to roast the chile once you get it?

Just curious.

Red chile posole is great. About the only things I can eat that my mother in law makes is her red chile posole and her tamales. She blends just the right amounts of red chile into the masa. It gives them a great flavor.

Berridge Farms ships them fresh. I roast and peel them at the restaurant. Id be into buying them processed but the cost is fairly prohibitive.

Even fresh, I pay twice what i pay per pound just to ship, but at my wholesale cost, I think its still worth it. Damn I love these chilies. Had a big bowl of green chili for lunch today!

 

[NMCard]

Don't you just love the smell of roasting chiles.

You got any recipes for spaghetti squash? I got more than I can handle in my garden right now.

 

[schutd]

I generally halve them, scoop the seeds, fill each sides cavity with butter, some brown sugar, some fresh thyme and sprinkle them all over with salt. Roast them at 425 til soft, pull them apart into a stringy mess, and then fry them in butter again to make like a squash pancake. Not very healthy...

 

[Linderbee]

Don't you just love the smell of roasting chiles.

You got any recipes for spaghetti squash? I got more than I can handle in my garden right now.

mmmm....spaghetti squash...dcr & his kids may be in for something new soon. LOVES me some squash (just about any kind).