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.
Just made a big batch of chile verde stew with pork shoulder. Along with hatch chilies from the freezer(roasted and peeled last summer, I've yet to get my 2012 case), I used anaheims, poblanos and some too big padrons from the garden.
Last year I got a case of hot, but this year I will try to find the medium/mild hatch chiles. I love the heat, but now that I'm cooking for others I need to be more sensitive to how spicy dinners are. The mild variety should allow me to use them more often and in more things!
Peeled a large bowls worth of the last three chiles and was surprised at how long it took me. I can't believe I will willingly roast and peel a whole case, but they are that good...
I do, but it's hard to put my finger on what that difference is.
Last year was the first year I got the hot variety, and they are generally too spicy to use straight. I fell in love with the more mild green chile when I was first introduced back in '97 or so.
Truthfully, I originally favored the red chile, which I still love, but green is now my go-to each season.
Maybe someone else can point out the nuances in a hatch chile that make it different from an anaheim, I just know I know it when I taste or smell it.
poblanos have thicker flesh, underneath that skin.
I try not to walk away when I'm roasting my hatch chiles, (at least not too far) as when too charred you can lose the flesh. It just becomes incinerated, and unsalvageable.
Of the batch I roasted today (poblanos, anaheims, padrons and a couple jalapeños) the poblanos were the easiest to roast and peel, anaheims charred more quickly and those padrons charred super fast.
send me some of that green cheeseburger sauce once you've got it made up.
I'm about to make some pepper jam, and earlier today I made some chile salt--minced whole chiles and salt packed into a jar and stored indefinitely in the fridge for use as a seasoning or condiment.
Well, this might not be very creative - but some Hatch in scrambled eggs is sublime.
I add them to salads. I add them to marinades - it works. Seriously. Adds good spice to any marinade. GCC's, of course, looking forward to one on Sunday, with White Cheddar.
If you can peel and de-seed without tearing the chile too much, a jalapeno-type popper stuffing is really good. Or you can keep back a few unroasted Hatch and make poppers with them.
We are going to try to import some to the East Coast in a couple of weeks; if they last, and I think that they will, we'll will add them [with a habanero] to a Puerco Pibil. And then our heads will explode. But in a good way.