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Oct 2, 2004 07:22 PM

Hatch Chile's - what to do with them all?

  • j

I've gone out and gotten crazy with the hatch chile's this year. About 15 pounds worth, medium and hots, already roasted, but not skinned (yet.) I know they freeze well, and I make a damn good green chile & pork, but suggestions please for what else to do with these little gems?

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  1. Throw some in a food processor with a little garlic and olive oil and keep on hand to spice up sauces, pasta etc. You can also dry or dehydrate some and grind them into a powder.

    1 Reply
    1. re: Aimee

      I'm also thinking take that puree and mix it with something to make a dip. Sour cream? Cream cheese? A few scallions on top. Mmmmmm. . .

    2. I'd make a winter's worth of salsa with them.

      1. I don't have any chilies from Hatch, but I'd sure like to know how you make your pork and green chili dish.

        5 Replies
        1. re: Pat Hammond

          Well, thank you for the compliment (my recipe for Red Chile & Pork w/hominy was in the AZ Republic earlier this year, so maybe I've missed my calling.) No amounts for this one, as it's more of a throw it together based on how much meat you've got to cook. It's really easy.

          Use pork butt or country spare ribs (boned or w/bone, no matter). Peel chile's, throw about half of them in a blender with 5-8 garlic cloves, 1-2 onions, a good handful of cilantro (stems are good here) and enough chicken broth (some prefer veg. broth) to turn this into a thick, choppy puree.
          Chop the other half of the chiles up into small cubes. Mix them in the puree along with diced canned tomato (maybe 1/2 - 3/4 of a can), salt, pepper, cumin and a bit of mexican oregano. You should have about enough sauce to nearly cover the meat, and you may need to thin it with a bit more broth.
          Season pork with salt, pepper, garlic powder and adobo powder (if you have it). Brown the meat in a bit of olive oil in an oven safe pot. Add the chile mix to pot, add 2 bayleaves, and put in oven at 250 degrees for 4 or more hours. (Length of time depends on size of pot, amount of meat and your preference of mushiness). I've even done this overnight, setting the oven to turn off, getting up in the am and putting it straight in the fridge (it's still hot if you use LeCrueset pots so no risk of bacteria.)
          You can shred the meat or break it into chunks.
          Serve with add'l cilantro on top, and sour cream if you want it.

          1. re: Jeanette

            Looks wonderful! Do you have a link to the Red Chile recipe? It also sounds delicious.

            1. re: Kirk


              preparation is very similar. The pork loin should be butt or country ribs. (the loins here are not fatty enough and come out rather dry.
              This basic recipe also makes a decent vegetarian entree if you leave out the pork and just use the hominy.

              Thanks again for asking.

              1. re: Jeanette

                I am already daydreaming about making this once the temperature inches down this fall. Maybe I'll buy a chiminea, some piñón and some fresh Chimayo chile powder and pretend I am in Northern New Mexico this weekend. Thank you for both recipes!

            2. re: Jeanette

              Thank you, thank you for taking the time. It sounds perfect for the cool weather we'll be getting in the East. It'll warm the kitchen while it cooks, and our tummies later on. Thanks again! Pat

          2. I was at Borders yesterday and looked at a book called "Apple Pie" by John Edge, and there was a recipe for an apple pie made with green chiles, which he had ordered roasted and frozen from Hatch. It might be interesting to try.