Hatch Green Chili Roasting event at Albertson's in Burien, today-Sunday or while they last...
- gingershelley Sep 2, 2011 01:09 PM
Get your Roasted Hatch Green Chili's at Albertson's Burien today-Sunday or while they last... if you know what that is, your will get yourself there! $34.95 for a case.
I got mine 1st thing this am; cleaning them and bagging in ziplocks now in anticipation of Chili Rellenos, Chili Verde, Chillequilles, etc. this winter. Best green chilies on earth, and pre-roasted... they smell incredible! It is turning out to be about 80 chilies, maybe 100. I have 6 bags of 12 EA large ones laid out flat in ziplock's so far. Probably about 40 mediums to go, and enough that are smaller or falling apart to make a big bag of chopped.
Chili Rellenos for dinner tonight!
This is the only store in the area they brought them to this season. Grown just for Albertson's. Mob scene in Pasco last weekend apparently, and my sister said they sold out in 3 hours in So Cal 2 weeks ago.
The soup was a success! Heart-healthy it ain't, but those chiles were a special occasion!
Roasted Chile Poblano Cream Soup
6 poblano peppers (or Hatch chiles!)
1/4 cup onion, small dice
1 garlic clove, minced
1 Tablespoon butter
2 cups chicken broth, preferably fresh
salt and pepper to taste
2 cups heavy cream
3 Tablespoons butter
1 Tablespoon all-purpose flour
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon chili powder
1/2 teaspoon coriander
2 corn tortillas (6-inch) cut into thin strips and crisp-fried and drained on paper towels
Roast chilies broiler, 4-5” from flame, until blackened on all sides. Seal in a paper bag. Let stand 10-15 minutes to steam. Peel, seed and chop.
Sauté onion and garlic until tender, about 5 minutes. Add chilies and sauté 1 minute. Add stock and bring to boil. Reduce heat to medium-low; simmer until chilies are very tender, about 10 minutes.
Puree chile mixture in blender.
Warm the cream in the microwave and set aside. In a saucepan over medium heat, melt the butter, add the flour and stir well. Add the warmed cream and stir until well blended.
Add the chile pepper mixture and mix well. Add spices, salt and pepper to taste. Reduce heat to low and simmer for 15 minutes.
Garnish and serve.
MMM, I'm glad your soup turned out so well.
I think your heart-healthy reference refers to the dairy among the ingredients, and, in particular, the fat. While it is a common belief that consuming fat is a significant contributor to heart disease, these books by Gary Taub have recently convinced me that it is incorrect.