Hatch Green Chiles are Here - Now What ?
So for those of you lucky enough to have procured those wonderful chiles from Hatch, NM, I have a question - what's your favorite way to enjoy them ?
I love my green chile cheeseburgers, and of course green chile stew is awesome.
I'm interested in any creative ideas - I've made and loved a green chile pizza, involving a green-chile and ground-chicken stew (also with onions, garlic etc) along with more freshly chopped ground chilis, plenty of mozzarella, various mexican cheese, and crema.
I've used a bit of them in a mezcal cocktail muddled with some blackberries, and I forget what else - it was that good ! ;-)
What else ? Green chile and apple pie is good....
I haven't seen them in my local store yet, but when I do, I'll be making this (Hatch chiles substitute beautifully for the poblanos):
Roasted Chile Poblano Cream Soup
6 poblano or Hatch peppers
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 ground coriander
2 corn tortillas (6-inch) cut into thin strips and crisp-fried and drained on paper towels
Roast chilies under the 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.
Just got my 10 pounds delivered on Thursday. I roasted them over mostly oak coals on Friday. I had some "relish" I made from the roasted peppers and shallots on a ribeye first. I'll make more of it to enjoy with scrambled eggs soon.
Otherwise, I use them to make salsa with the heirlooms from my garden, intend to mix them with some small chunks of cantoloue for a salad, and, when the weather gets chillier, I am going to mix some with farmer's cheese and make pierogies (the apple pie will wait until Thanksgiving . . . .).
I generally make rellenos, green chile stew, omelets, breakfast pizza, regular pizza, enchiladas, spaghetti sauce, with pork butt when cooking in the crock pot, in salsa, and more than I can think of. I add chopped green chile to corn I've cut from the cob and it is wonderful. I also like green chile and machaca with eggs.
A restaurant in Albuquerque used to -- and maybe still does -- have an option to have any of a number of things grilled with a steak. I generally have them put a split chile on the steak near the end of cooking.
Here in NM some folks (me included) often serve them in a bowl on the table so you can add them to just about anything. I roast and peel them, then chop a lot of them for this purpose.