Maggie’s Hatch Chiles
- Thread starter hermosabeach
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I love them pickled. They go great with eggs and bacon, sammich, hamburgers etc.
Pickled Hatch Green Chilis:
10-12 whole roasted, peeled and seeds removed chilis.
1.5 cups of boiling water
1/4-1/2 cup of white vinegar. I use a 1/2
1/4 cup of vegetable oil
4 cloves of garlic cut in half or 1/4
1 teaspoon of sea salt minimum. i.e salt to taste.
Place chilis and garlic in bowl that can be covered.
pour oil over chilis
Pour boiling water over chilis and garlic
Add vinegar and mix together.
Salt to taste.
Cover with lid or wrap and place in fridge for 24 hours.
Pickled Hatch Green Chilis:
10-12 whole roasted, peeled and seeds removed chilis.
1.5 cups of boiling water
1/4-1/2 cup of white vinegar. I use a 1/2
1/4 cup of vegetable oil
4 cloves of garlic cut in half or 1/4
1 teaspoon of sea salt minimum. i.e salt to taste.
Place chilis and garlic in bowl that can be covered.
pour oil over chilis
Pour boiling water over chilis and garlic
Add vinegar and mix together.
Salt to taste.
Cover with lid or wrap and place in fridge for 24 hours.
Poor boy Chili Relleno..
Roast, Peel, slit and Clean. ~ 20 chilies depending on size
Single layer of Chilis edge to edge on bottom of Greased casserole pan
layer breakfast or Italian sausage and cheese.
Another layer of Chilies edge to edge another layer of sausage and cheese etc
repeat 4-5 layers.
Beat ~14 eggs with 1/2 can of evaporated milk and poor over the layers to fill casserole pan
Let sit in fridge for ~ 1 hr.
Bake at 350 for 1-1.5 hrs
Roast, Peel, slit and Clean. ~ 20 chilies depending on size
Single layer of Chilis edge to edge on bottom of Greased casserole pan
layer breakfast or Italian sausage and cheese.
Another layer of Chilies edge to edge another layer of sausage and cheese etc
repeat 4-5 layers.
Beat ~14 eggs with 1/2 can of evaporated milk and poor over the layers to fill casserole pan
Let sit in fridge for ~ 1 hr.
Bake at 350 for 1-1.5 hrs
You can roast them in the oven under the broiler until they blister, or over a charcoal grill (turn them occasionally). Once blistered pretty evenly, pull them out and put them in a plastic bag too cool off (let them "sweat"), then either freeze for storage or peal and eat. The propane burner and expanded metal rotissery is the way to go if you want to do bulk chile quick and evenly.
Chop and put them on/in anything. I usually do burritos with sausage, bacon, egg, cheese, cubed/fried potatoes, garlic/black pepper and a heap of chile. Or put it on top some meat-heavy pizza or burgers. It's hard to go wrong.
Chop and put them on/in anything. I usually do burritos with sausage, bacon, egg, cheese, cubed/fried potatoes, garlic/black pepper and a heap of chile. Or put it on top some meat-heavy pizza or burgers. It's hard to go wrong.
Fresh roasted chile, cleaned while hot. Slap it onto a fresh hot home made tortilla add a pinch of salt and enjoy. That is what fall is about.
Live on a farm south of Hatch in southern NM and lots of Chile grown in our area. Roast in the oven on the broil setting or on the grill. Once blistered wrap in a wet towel to cool and helps separate the skin. If you plan on freezing it leave the skins on since they will be easy to separate. We freeze a bunch and wife puts green chile in about everything she cooks with my favorite being caldillo especially in cooler weather. We also put up a bunch of wet red sauce every year and will do so the next couple of weekends.
I have been wanting to try both the 'red' and the 'green' for a few decades now. Still haven't had the opportunity to get to the SouthWest to do so, yet.
Ya gotta love a population where peppers are normal, not 'added'. Pretty much the exact opposite of most Canuckians. Hence why I put so much effort into my hot-sauce. Which I will be cooking down here shortly.
Ya gotta love a population where peppers are normal, not 'added'. Pretty much the exact opposite of most Canuckians. Hence why I put so much effort into my hot-sauce. Which I will be cooking down here shortly.
Order an item “Christmas” style. That is half red and half green.
We do cornbread with chilies in the middle of the batter. Put a pork loin in the crockpot ad chilies garlic and onion. Cook on low over night.
Fresh roasted/ frozen is best canned will work. Make some queso sauce with a white cheddar hot hatch chillies and your usual onion garlic tomato cilantro.
Very different taste than jalapeno or serrano peppers .
If a freak, mix them all.
Great balls of fire, get the beer cold first.
Wash your hands real good after handling all those peppers and if working a big batch thin nitrile gloves are your friend.
Very different taste than jalapeno or serrano peppers .
If a freak, mix them all.
Great balls of fire, get the beer cold first.
Wash your hands real good after handling all those peppers and if working a big batch thin nitrile gloves are your friend.
I going to try shredded beef and green chili tacos. A taco shell some shredded beef and green chilies. No lettuce or tomato. Maybe some onions. Now I'm hungry.
D
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The vendors are roasting on my short commute to and from work. Chaves County farmers have their own green chili fields. Yesterday I had a prime rib sandwich with roasted green chili. The best green chili cheeseburger is July's Place. Glad to see people like the chili.
Oso Grill in Capitan just won First Place for the second year in a row for the best chile cheeseburger at the NM State Fair. We generally eat there after the LR matches in Capitan.
Our local HEB store here in Belton has some kick ass split chickens with Hatch rub. They go great on my pellet smoker.
That’s what I’m making this weekend. Feed the family Sunday and the guys at work Tuesday.
It's a pretty basic recipe, and a good base to add things you may like, like roasted tomatillo, or other types of peppers. I have always been really happy with it. You can also sub the loin roast with a pork shoulder. You'll just need to account for all of the fat that renders. Here is what I do-
1 sirloin end loin roast, bigger the better
60ish roasted chiles, roasted and peeled. Remove seeds and ribs for less heat. Chop chiles down to about half inch pieces
1 yellow onion
5 cloves garlic
30 to 50 oz low sodium chicken broth
2 tbsp mexican oregano (use more or less to your taste)
Oil to saute
2 tbsp flour
Remove the silver skin from the roast (if its there). Cut down to about 1 inch pieces. Set aside
Dice 1 onion
Peel and dice 5 cloves of garlic
Heat enough oil to coat the bottom of a 6 qt dutch oven on medium low.
Add diced onion and cook until translucent. Add garlic and cook until fragrant, then remove onion and garlic.
Return pan to heat and add more oil. Set heat to medium. When oil is shimmering, add pork and cook until moisture evaporates and meat begins to brown. Add enough flour to coat pork. It will toast the flour very quickly, so be careful here. Once pork is coated and flour has toasted, add 30 oz of chicken broth and all of the diced chiles. Add more chicken broth if it's too thick. Reserve the unused broth to the end of the cook just in case.
Cook until chunks of pork begin to break down and it begins to thicken.
The next step can be a little tricky, and may or may not be necessary. Sometimes to help thicken it if it's a little thin, I will pull about 1 1/2 to 2 cups of the chile verde from the pot. I will put it in a food processor and pulse until mixed. I will then add it back to the pot. I continue to cook it down until I achieve the consistency I am after.
Add Mexican oregano to taste.
I usually serve mine as a chile verde burrito with a handful of cheese
1 sirloin end loin roast, bigger the better
60ish roasted chiles, roasted and peeled. Remove seeds and ribs for less heat. Chop chiles down to about half inch pieces
1 yellow onion
5 cloves garlic
30 to 50 oz low sodium chicken broth
2 tbsp mexican oregano (use more or less to your taste)
Oil to saute
2 tbsp flour
Remove the silver skin from the roast (if its there). Cut down to about 1 inch pieces. Set aside
Dice 1 onion
Peel and dice 5 cloves of garlic
Heat enough oil to coat the bottom of a 6 qt dutch oven on medium low.
Add diced onion and cook until translucent. Add garlic and cook until fragrant, then remove onion and garlic.
Return pan to heat and add more oil. Set heat to medium. When oil is shimmering, add pork and cook until moisture evaporates and meat begins to brown. Add enough flour to coat pork. It will toast the flour very quickly, so be careful here. Once pork is coated and flour has toasted, add 30 oz of chicken broth and all of the diced chiles. Add more chicken broth if it's too thick. Reserve the unused broth to the end of the cook just in case.
Cook until chunks of pork begin to break down and it begins to thicken.
The next step can be a little tricky, and may or may not be necessary. Sometimes to help thicken it if it's a little thin, I will pull about 1 1/2 to 2 cups of the chile verde from the pot. I will put it in a food processor and pulse until mixed. I will then add it back to the pot. I continue to cook it down until I achieve the consistency I am after.
Add Mexican oregano to taste.
I usually serve mine as a chile verde burrito with a handful of cheese
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dove season here is not the same ....skip the jalapenos and do the Hatch instead.....its a real nice warmth
