In the realm of culinary delights, hatch chili stands as a true gem, a culinary treasure originating from the fertile lands of Hatch Valley, New Mexico. Its unique flavor profile, ranging from mild to fiery, has captivated taste buds across the globe, making it a versatile ingredient that adds a burst of flavor to various dishes. Whether you're a seasoned chef or a home cook seeking to expand your culinary horizons, embarking on a journey to discover the best recipe for cooking hatch chili is an adventure worth undertaking. With its smoky, slightly sweet, and captivating nuances, this extraordinary pepper holds the power to transform ordinary meals into extraordinary culinary experiences.
Let's cook with our recipes!
HATCH CHILI
I've been making this Hatch green chili for years and it never fails to please!
Provided by james
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 4h50m
Yield 8
Number Of Ingredients 11
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces.
- Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and 2 tablespoons pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High.
- Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 35.5 g, Cholesterol 60.5 mg, Fat 12.5 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 2.4 g, Sodium 3164.6 mg, Sugar 3.8 g
HATCH CHILI PORK STEW
There is NOTHING like a Hatch Chili . . . and this dish gives it an opportunity to 'shine'. For this classic we're keeping it simple, using only the freshest of ingredients. Traditionally, green-chile pork is served like a stew, with a side of corn or flour tortillas, but it easily doubles as filling for burritos and enchiladas. To serve as left-overs, add some hominy to change the texture and taste!
Provided by Galley Wench
Categories Stew
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Roasting Hatch Chiles:.
- Medium or mild chiles are better suited than hot, which can ruin the harmony and smother other flavors.
- Begin by washing and drying well.
- Place chiles on a hot grill and roast about 3 minutes until the skin begins to blister, turn with tongs and blister the other side. The key is blistering the skin without cooking the chile. Continue until the chiles are generously blistered on all sides.
- Place in a plastic bag (or covered cassarole dish), seal and allow to sweat for about 5 minutes. Sweating loosens the blistered skin.
- Ignore advice to place chiles under running water to peel. Although easy, the water also washes away the smoky flavor. Simply use your fingers to remove the skin and seeds.
- Slice into strips instead of small pieces, which provide more color and bolder flavor.
- STEW:.
- Season the pork with salt and pepper.
- Heat a large skillet or Dutch oven on high.
- Add a thin layer of canola or vegetable oil, but not olive oil, which conflicts with the green chiles.
- When oil is hot, on the brink of smoking, add a small batch of pork chunks.
- Do not crowd. And if you add the pork too early, it will absorb too much of the oil.
- Allow pork to saute for a few minutes before turning with tongs to prevent the meat from sticking to the pan.
- Properly searing the meat seals in the juices and flavors.
- Once the first batch is done, remove with a slotted spoon.
- Add more oil, if necessary, then put in the remaining pork.
- After all the pieces are properly seared, remove from pan, drain excess oil and set aside.
- Add small amount of oil to frying pan and saute garlic and onions until tender, about 5 minutes.
- Fill a large pot with about 1 quart water and add boullion cube.
- Bring to a boil.
- Add tomatillos and cilantro.
- Boil about 5 minutes, or until tomatillos are soft.
- Drain off the water (saving 1 cup for stew).
- Using blender or food processor, puree the vegetables. Aim for a consistency similar to a light gravy.
- Add pork and onion mixture to puree, and bring to a boil.
- Reduce heat to medium-low, add the roasted chiles and simmer for 45 minutes to allow the flavors to meld and the pork is tender. Add the saved water as needed.
- Do not cook in the oven; which causes the pork to dry out and shred. The chunks of pork should remain intact.
- Spoon stew into bowls and top with a light sprinkling of shredded cheese, and serve with lime slices and tortillas.
Nutrition Facts : Calories 536.9, Fat 29.3, SaturatedFat 5.9, Cholesterol 143.1, Sodium 290.5, Carbohydrate 17.6, Fiber 4, Sugar 9.7, Protein 51.1
HATCH RED CHILI SAUCE
This is the recipe used by the Messilla Valley Chili Company in Hatch, New Mexico. It may be frozen.
Provided by Miss Annie
Categories Sauces
Time 40m
Yield 2 cups (approximately)
Number Of Ingredients 7
Steps:
- Rinse chile pods, remove stems and seeds.
- Place water and pods in a pan and heat to boiling.
- Reduce heat and allow to simmer until pods are soft and pulpy (about 20 minutes).
- Remove pods and place in a blender, setting aside cooking liquid.
- (Add salt, garlic gloves & Oregano in blender at this time as well -- ).
- Run through blender until pods form a smooth paste.
- In a large skillet, heat 2 Tbsps. oil.
- Add flour and brown lightly.
- Remove from heat, add chiles to flour mixture, contining to stir until lumps are dissolved.
- Return to heat, stir enough of the cooking liquid to make a gravy like consistency.
- Simmer for about 10 minutes.
- May be frozen for future use.
HATCH GREEN CHILI SALSA
I make this recipe in large batches since Hatch chilies are not available year round. I can it so that it will last for several months. I have plenty to cook with (for Chili Verde, green chili chicken enchiladas, etc.) and some to use for gift baskets during the holidays. This recipe is for one of the small batches I made (@15...
Provided by Jeanne Benavidez
Categories Other Appetizers
Time 3h
Number Of Ingredients 10
Steps:
- 1. ROAST THE CHILI PEPPERS: I have a large heat-proof bowl with a tight fitting lid that I place the peppers in as they are finished roasting. I keep the lid laying on top of the bowl as I roast them; when the bowl gets full, I place the peppers into a heavy duty, black garbage bag. When all the roasting is complete and all peppers are in the big bag, just twist the top a little bit to keep the steam inside. Let the peppers sit and steam for a while (@20 - 30 minutes). Let them cool enough so you can handle them. You will need to use gloves (I buy those plain surgical gloves since they are a little thicker than food handling gloves). Remove the charred skin from the peppers along with the stem. If you want, you can remove the seeds also, I do not, but that is up to you.
- 2. ROAST THE TOMATILLOS: You don't want to char the tomatillos black...simply blister to a light char as there is no need to remove the skin for processing. You can roast these in the oven while you are roasting your peppers.
- 3. PROCESS THE SALSA: Place peppers and tomatillos into your food processor in batches and process to the desired consistency. Place processed veggies into a large stock pot (everything will eventually go into this pot for cooking).
- 4. Place the onion in the processor and pulse until finely chopped. Add the onion to pepper mixture along with cilantro, oregano, cumin, salt, chicken stock and vinegar into the stock pot. Stir well to combine all ingredients.
- 5. Heat the salsa mixture over medium low heat to a low simmer and simmer for about 20 minutes.
- 6. Pour salsa into sterilized pint jars leaving ½ inch head space, cover with lid and ring. Process for 20 minutes in hot-water bath. Remove the processed jars from the canner and let cool overnight. Refer to your "hot-water-bath canning" procedures.
SCOTT'S HATCH CHILI
My favorite chili recipe! Of course it's mine and that makes it better than anyone else's...well, at least in my mind :). Easy to make and fills the house with the comforting aroma of a hearty meal on a snowy day.
Provided by 2Chance
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Heat a large saucepan or stockpot over medium heat. Add ground sirloin, water, and onion; cook and stir until onion softens, about 3 minutes. Season with salt and pepper. Continue cooking until beef is halfway browned, 2 to 3 minutes. Add cubed sirloin and garlic. Cook, stirring often, until onions are translucent but not browned, 3 to 5 minutes more.
- Add diced tomatoes, kidney beans, tomato paste, green chiles, chili powder, cilantro, cumin, ginger, curry powder, and cayenne pepper to the pan. Bring to a boil, cover, and reduce heat to low. Simmer, stirring occasionally, about 30 minutes. Season with salt and pepper and simmer until flavors blend, at least 2 hours.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 24.6 g, Cholesterol 99 mg, Fat 17.9 g, Fiber 7.8 g, Protein 37.1 g, SaturatedFat 6.6 g, Sodium 730.1 mg, Sugar 9.1 g
GRILLED CHICKEN HATCH CHILE CHILI
Made this up and it turned out simply delicious.
Provided by Joseph Melito
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 57m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken thighs until browned, about 5 minutes per side. Transfer to a cutting board; dice.
- Grill Hatch chile peppers, turning frequently, until blackened and blistered, 2 to 3 minutes. Cool until easily handled, about 5 minutes. Peel off skin and dice flesh into small pieces.
- Place diced chile peppers in a large pot. Add 1 tablespoon of water and onion; cook and stir until onion softens, about 5 minutes. Stir in diced chicken, remaining water, garbanzo beans, and chili seasoning mix. Simmer until flavors combine, about 20 minutes.
Nutrition Facts : Calories 380.3 calories, Carbohydrate 29.5 g, Cholesterol 106.4 mg, Fat 13.8 g, Fiber 6.3 g, Protein 35.8 g, SaturatedFat 3.5 g, Sodium 1148.5 mg, Sugar 5.9 g
CHILI RELLANOS (HATCH GREEN CHILI)
Chili Rellenos is another SW NM favorite of mine...If you like green chili and cheese you will surely like this recipe.. I can never get enough green chili.....Hatch green chili is the best...But you can use any poblano green chili..check for red streaks in your green chili, which is a sign that they are going to be...
Provided by JoSele Swopes
Categories Vegetable Appetizers
Time 35m
Number Of Ingredients 10
Steps:
- 1. WHOLE ROASTED AND PEELED GREEN CHILIES CHEESE CUT INTO LONG THIN STRIPS THAT WILL FIT INTO THE CHILIES. USE JACK, CHEDDAR, OR MEXICAN MELTING CHEESE
- 2. Beat the egg whites until stiff in a medium mixing bowl. Beat the yolks in a separate bowl. Fold the yolks, flour and cornmeal into the whites.
- 3. Heat about 2 inches of oil in a wide high sided skillet to about 375 F. Cut a slit in the chilies and fill with cheese. Dip each chili into the egg white batter and carefully place in the hot oil. Fry a few at a time, do not crowd the pan. Cook until golden brown, turning once or twice, about 10 minutes. Serve immediately. The batter can be doubled. This amount will coat about 8 chilies.
- 4. Mix for another minute
- 5. If you're not up for frying or need a great pot luck casserole, use the same batter over diced chili, cheese, and optional meat and throw it in the oven for half and hour. With a freezer full Hatch chili, you can make it anytime.
- 6. Get 1/4 cup vegetable oil hot in a Dutch Oven Stuff poblano with strip of cheese Dredge stuffed chili in flour then batter Coat evenly, keep poblano closed Cook in hot oil, turning until browned Place on sheet pan in warm oven until all 8 are done
- 7. You can serve them as is or you can smother them with a green chili sauce, or tomatillo sauce, or green chili enchilada sauce works too, some people like red sauce...or queso (cheese sauce) is good too.
HATCH GREEN CHILI STEW
Steps:
- Brown pork lightly in oil in large pot over med heat. Add onion & garlic. Saute 3-4 min. Add flour. Cook 1-2 min stirring constantly. Add tomatoes, chiles, seasonings. Mix well. Stir in potatoes. Pour in broth. Reduce heat. Simmer covered for 1 to 1 1/2 hours or until pork is tender.
Tips:
- Choose the Right Chiles: Select fresh, plump Hatch chiles with deep green color and no blemishes. For milder dishes, use mild or medium chiles. For spicier dishes, opt for hot or extra-hot chiles.
- Roast the Chiles: Roasting enhances the chiles' flavor and smokiness. Roast them directly over an open flame or on a grill until the skin blisters and chars. Alternatively, roast them in a hot oven until tender and slightly charred.
- Remove the Seeds and Stems: Once roasted, let the chiles cool slightly, then remove the stems and seeds. This step reduces bitterness and heat, allowing the chiles' natural flavors to shine through.
- Use Different Cooking Methods: Hatch chiles can be used in various dishes, from salsas and sauces to soups and stews. Experiment with different cooking methods to create unique and flavorful dishes. Grilling, roasting, or sautéing are all great options.
- Add Flavorful Ingredients: Enhance the taste of your Hatch chile dishes by incorporating other flavorful ingredients such as garlic, onions, cilantro, lime juice, and spices like cumin, chili powder, and paprika.
Conclusion:
Hatch chiles are a versatile and flavorful ingredient that can elevate any dish. From their smoky roasted flavor to their mild to spicy heat, these chiles add a distinct character to various cuisines. Whether you're a seasoned cook or just starting, experimenting with Hatch chiles is a great way to explore new flavors and create delicious meals. Their unique taste and versatility make them a must-try for any culinary enthusiast. So, embrace the Hatch chile season and indulge in its culinary delights!
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