Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Aug 23, 2012 09:04 PM

Hatch Chiles

Alot of the Hatch chiles in stores now. I've passed up on them. Maybe I'm missing out on something. What makes them better ? Are they just a regular green chile? How do you like to use them ?

  1. Click to Upload a photo (10 MB limit)
  1. It's like asking how is Champagne any different from sparkling wine.

    Hatch chiles are grown in Hatch, NM, and generally have a distinctive flavor to them.

    4 Replies
      1. re: ipsedixit

        Has anybody taste tested that? We have a pretty similar climate ( but maybe not soil), and I wonder.

        1. re: ipsedixit

          I'm making a pot of chili tonight and was thinking of adding a hatch chili or 2 but was concerned as to how it would affect the basic chili taste. Besides the heat, would it add a sweetness or smokiness?

          1. re: mucho gordo

            Are you talking about a basic beef chili using dried red chiles (or their powder) as the base?

            In that context a fresh green Hatch is like adding an Anaheim or small can of diced green chiles. The only smokiness you might get is from the roasting, and washing (or rubbing) off the burnt skin gets rid of most of that.

            Keep in mind that green chiles, of various origins, are the base for chile verde, the green chili that is usually made using 'white' meat - pork, chicken, turkey.

            People usually talk about green chiles having a grassy or vegetable quality that is absent in dried red ones. But I think a jalapeno (or similar) adds some of that, but with a bit more heat than a Hatch (but how hot are your Hatches?), and a green bell does the same (but without any heat).

        2. We get them for a short time here in Texas, and I look forward to them every year!
          They are mild or hot, but not too hot.

          One recipe I like, Shrimp & Cheese Pepper wrapped in Bacon

          Slice pepper lengthwise and remove seeds, then slice into 1 -2 inch strips.
          Roast/bake in 350 oven til soft and a little brown

          While those are baking, fry bacon to desired doneness, where you can wrap the bacon around your Ingredients when assembling and yet still crisp

          You can use medium to large frozen, precooked shrimp, thawed or fresh, cooked and cooled shrimp.

          Remove peppers from oven. Place a slice of cheddar or pepper Jack cheese on pepper. Top with a piece of shrimp. Wrap bacon around pepper, cheese, shrimp and secure with toothpick.

          Place them all on a baking sheet, bake at 350 until cheese has melted, about 12 minutes.

          1. I found them in The Fresh Market in Montvale,NJ. About $2 for a quart size container of fresh roasted whole chiles. Anyone know if I can freeze them? I have some recipes planned out but would like to stock up while they are available.

            3 Replies
            1. re: agnesrob

              I bought a case last year and this year, roasted. I then cleaned off most of the blackened skin, then packed them laid flat into gallon freezer ziplocks. That way they can be stacked in the freezer easily for storage, and if I only need a few, I can partially thaw and break off several and return remaining to freezer for another day. Works great!

              I clean and seed after thawing, since depending on the recipe I want them for, sometimes I want them whole and undisturbed. They really do have a much deeper flavor than your standard anaheim pepper!

                1. re: agnesrob

                  After roasting and sweating (the peppers, not me), I peel, clean, and seed them, then lay them on waxed-paper-lined sheet pans in the freezer. When they are frozen hard, I pop them off of the paper and put them in freezer bags. Them you just have to take out and thaw what you need. I do this with all types of peppers.

            2. 'Hatch' chiles are New Mexico chiles grown in Hatch in southern New Mexico. There are several different types. Joe Parkers are mild, Big Jims are medium, Sandias hot, Barkers extra hot. Usually they have an excellent flavor quite unlike other green chiles. Ideally you buy them roasted, they freeze really well, many people think its better to freeze before peeling/seeding, I'm not convinced though it is important if you peel before freezing to pack them well to avoid freezer burn. They are used extensively in New Mexican cooking, most famously green chile stew and chile rellenos.

              2 Replies
              1. re: andrewtree

                "[M]any people think its better to freeze before peeling/seeding"

                I'm one of those people.

                1. Green chili and pork (or lamb) stew! I'll recommend the recipe on this thread (skip the added recipe for eggs) but there are many others on the web of course: