Hatch Chili Pepper Season
Does anyone have any great recipes or links to great recipes for Hatch Chili Peppers? I just recived a couple bags full of them and dont know how to use them? i also have a freezer full of pork cuts and thinking about making a stew of some sort. Any suggestions?
My kid sister who lives in Santa Fe turned me on to this recipie for Green Chili Stew from the Santa Fe Cooking School. She also uses green chilis in her Posole.
Green Chile Stew
3 tablespoons vegetable oil
1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes
1 1/2 cups diced onion
1 tablespoon minced garlic
6 cups chicken or beef broth
1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes
2 to 3 teaspoons salt, to taste
3 cups roasted, peeled, chopped green chile or to taste
3 tablespoons diced red bell pepper
2 tablespoons chopped cilantro, to taste
Heat the oil in a 6-quart pot over high heat and brown the meat in
batches. Set aside. In the same oil, saute the onions until golden.
Add the garlic and saute 1 minute. Return the meat to the pan along
with any juices that may have accumulated. Add the broth, potatoes,
salt and bring to a boil. Reduce the heat and simmer for one hour, un-
til the potatoes are tender. Add the green chile and the red bell
pepper, and cook 15 to 20 minutes more. Add the cilantro, stir and serve.
Side Bar: At the school we use locally grown green chile when making
the stew. It is roasted over a fire or gas flame, peeled and chopped.
When the chile is not in season, we use roasted, peeled, chopped, frozen
green chile. You could also use freeze-dried green chile in place of the fresh.
A combination of mild and hot chiles produce a more balanced flavor.
In Colorado, it's traditional to smother your burrito in "green chili". Similar to the Santa Fe chili, but more simple. Most of the flavor comes from the peppers, and heat will vary according to how hot the peppers are that summer, so you might want to temper with Anaheims. All measurements are REALLY approximate, since I don't use a recipe.
1/2 pound cheap pork scraps with some fat on them - brown them with a little oil in a big pan
2 cloves finely chopped garlic - add to pan
4 cups roasted, peeled, de-seeded, coarsely chopped chili peppers
10 cups water
about 6 stewed tomatos from can - break them up slightly - don't overdo the tomatoes
salt to taste
Let everything simmer and cook down for a long time - maybe 2 hours?
In a separate pan - brown 2-3 tablespoons of flour (dry rue). Use this to thicken to to "thick soup" kind of consistency, after pot of chili has cooked down.
Serve with warm tortillas if you can take the heat, or over a big burrito.