HOME > Chowhound > Greater Boston Area >

Discussion

Hatch Green Chiles at Whole Foods- yum!

Picked some up at Whole Foods in West Newton last night. On sale for $1.99/lb...Hard to come by in this neck of the woods...

If you don't know best way to serve-- grill them over direct flame until black. Pop them in a plastic bag or bowl covered with plastic wrap for about 10 minutes. Peel off skin and dice. Can keep in fridge or freezer for weeks.

I used them in a great recipe from Bobby Flay with candied bacon (roast thick cut bacon coated in Major Grey's mango chutney for 30 minutes), goat cheese and a good sirloin burger. Top burgers with green chile...heaven.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. thanks much for the heads up. i use them for chilaquiles( rick bayless recipe for Tortilla Casserole(tortillas layered w/ hatch chiles, sour cream, cheese and baked. ;lasts well in freezer and reheats well.

    1. ooh ooh ooh!
      I can't wait to go try to find some at a whole foods near me. Especially if they're on sale!
      Might have to clean stuff out of the freezer to make more space for them!
      I normally get some as a care package from my Colorado living brother, but would be great to get my own!

      3 Replies
      1. re: cpingenot

        I think I freaked the cashier at WF on Prospect out a bit yesterday when I arrived at checkout with 10 pounds of chiles. Am trying to decide whether to freeze or can them after roasting.
        I have always seen them preserved by freezing, but my tiny fridge has a tinier freezer, and I'm trying to (pressure) can everything that won't be ruined that way.
        Anyone have any experience home canning (roasted) peppers?

          1. re: mbasnack

            Thanks,
            That's the recipe I was planning on using, but I was just curious if anyone had done it and knew how the texture and taste was with canning vs freezing. I know that you can buy canned green chilies and canned red peppers, so I'm hoping it's about the same.

        1. re: BarmyFotheringayPhipps

          I dunno. I used to live in ABQ-- and you could buy them on the side of the road almost year round...and the Hatch Chile Fest is in late August, from what I recall...so I'd bet they are authentic. They only had a small batch of them-- and they were advertised as from Hatch.

          Regardless? They blew the crappy canned green chiles out of the water. So, "authentic" or not...they did the trick for my recipe.

          1. re: mbasnack

            When I lived in ABQ we could only get them roadside for about the first three weeks in September, but I looked around on hatch-shipping sites, and some are shipping, while others say "very close." So I suppose it's reasonable.

            1. re: mbasnack

              Like enhF94, I only ever saw roadside chile sales in early September (maybe the last week of August if the harvest was early), and the Hatch fest is always on Labor Day weekend.

              I don't doubt that they're New Mexican/Big Jim/etc. chiles, it just seemed unlikely that they're really from Hatch, since if they're already in Boston now, they were likely harvested in late July. That's at least a month early for the Hatch crop.

              1. re: BarmyFotheringayPhipps

                Last week I got some at the WF in San Francisco for .99 lb.

                  1. re: threedogs

                    Ha-Ha -- Yes, I couldn't resist. My daughter used them in a chicken tortilla soup with fresh cubes of avocado. Come visit SF and Napa. I'm trying for a trip your way to see the leaves turning in October. (Used to live on Cape Cod as a child.)

                    1. re: walker

                      Oh, I wish I could! I lived in Tucson for 2 1/2 yrs & have a cousin in SF (never even met her) - but still didn't get there. There's so much in SF - I think my head would explode just trying to figure out what to do first...

                  2. re: walker

                    Ahh, but on sale here in AZ today for 2 lbs/99 cents at the Ranch Markets. ; )

                    BTW, there are some more great recipe ideas for these seasonal beauties in a current discussion on the Home Cooking Board:

                    Hatch Chiles
                    http://chowhound.chow.com/topics/550370

              2. re: BarmyFotheringayPhipps

                FWIW, I just moved to Santa Fe, and the roasters are already going, with chiles actually from Hatch.

                Apparently, due to a really warm summer, harvest is a few weeks early this year. We haven't reached peak (the whole town doesn't smell like green chile yet), but the season is definitely upon us.

                1. re: finlero

                  Greatest smell in the world. If I could teleport to Santa Fe right now, I would.

              3. Do they taste much different from a regular poblano?

                2 Replies
                1. re: StriperGuy

                  Poblanos are totally different. They're more closely related to Anaheims, but New Mexico chiles (which is a sort of catch-all term that includes a lot of very similar breeds, most of which were cross-bred by local agricultural agents in the last 50-75 years) are bred a bit hotter. They're still pretty low on the Scoville scale -- they top out around 5000, whereas Anaheims are more like 2000-2500.

                  As mbasnack mentions below, the main thing is that New Mexico chiles don't actually taste very nice raw: many breeds have an odd sort of metallic flavor raw, in fact. They've been bred to be roasted.

                2. They had them at the West Medford Whole Foods as well. I was picking up ingredients for salsa so decided to use one, but I just diced it raw. It was much more mild than I expected and actually reminded me a bit of a slightly more piquant green bell pepper. I wonder if I didn't pick a good one?

                  www.carbalicious.com

                  1 Reply
                  1. re: digieclipse

                    They are mild chiles-- more smokey in flavor. In New Mexico you'll find them roasted and put in cream cheese, in bagels, on top of pizza, in stews, on cheese burgers, and of course...when you order any New Mexican style dish they will ask if you want 'red or green' on top of your enchilada, etc. I've never found them hot...

                    But, they aren't great raw...much better if you roast them. Here's a great CH thread on green chiles:

                    http://chowhound.chow.com/topics/281363