HATCH GREEN CHILE
Its Hatch green chile season again so I guess its time I put my recipe on here to share with others that might be new to Colorado's Chile tradition.
Provided by cervantesbrandi
Categories Peppers
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat your stock pot on medium high heat and add oil. Add your pork and cook for 10-15 minutes stirring occasionally until browned.
- Next, add in the onions and continue to brown the onions with the pork. Add your flour and stir to combine. (If too thick you can add a teaspoon of oil so that the roux is manageable).
- Once the flour has turned a light brown color (2 minutes), add half of the water and stir frequently to incorporate and avoid any lumps. Then, blend the chiles except for the reserved chiles into the blender and puree. Add in the green chilies, the chopped and the pureed chiles, the rest of your water, cumin, garlic salt, celery salt, and bouillon cubes.
- Stir well and allow the chile to come up to a boil. Drop your heat to medium low, cover and simmer for 45 minutes to an hour. Salt to taste just before serving allowing the chile to cook for an additional minute to let the salt dissolve.
- Enjoy!
Nutrition Facts : Calories 71.2, Fat 1.6, SaturatedFat 0.4, Cholesterol 15.8, Sodium 213.5, Carbohydrate 8.6, Fiber 1.3, Sugar 4.2, Protein 6.8
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Alamin Saas
[email protected]This recipe is a great way to use up leftover Hatch Green Chiles. I usually make a big batch of roasted Hatch Green Chiles in the summer, and then I freeze them so I can use them all year long.
Ntswiki Mphanama
[email protected]I'm a vegetarian, so I made this recipe with tofu instead of chicken. It turned out great! The tofu absorbed all the delicious flavors of the green chiles and sauce.
Cody brayan
[email protected]This is a great recipe for a quick and easy weeknight meal. I usually make a big batch of Hatch Green Chile on the weekend, and then I can use it throughout the week in a variety of dishes.
charmaine Perry
[email protected]I've made this recipe several times, and it's always a hit. I like to serve it with cornbread or tortillas. It's also great as a topping for tacos or burritos.
Exosphere
[email protected]This recipe is a great starting point, but I like to add a few extra ingredients to give it more flavor. I usually add some chopped onion, garlic, and cumin. I also like to top it with sour cream and cilantro.
Mulazim Khan
[email protected]I followed the recipe exactly, but my Hatch Green Chile turned out too watery. I'm not sure what I did wrong. Maybe I didn't cook it long enough?
Royal Queen
[email protected]This recipe was a bit too spicy for me, but my husband loved it. He said it was the best Hatch Green Chile he's ever had. I'll probably try making it again with less chiles next time.
Paa King
[email protected]I'm not a big fan of spicy food, but this recipe was surprisingly mild. The green chiles added a nice flavor without being too overwhelming. I'll definitely be making this again.
Lg D
[email protected]This is my go-to recipe for Hatch Green Chile. It's always a crowd-pleaser, and it's so easy to make. I usually double the recipe so I have leftovers for the next day.
Omar Jawo
[email protected]I love this recipe because it's so versatile. I've used it to make enchiladas, burritos, and even pizza. The green chiles add a nice spicy kick to any dish.
Dasha Murga
[email protected]Easy to follow recipe with delicious results. The roasted poblanos and tomatillos add a smoky flavor that pairs perfectly with the green chiles. I served this over rice and beans, and it was a hit with my family.
Immortal Beloved
[email protected]I've tried many Hatch Green Chile recipes, but this one is by far the best. The combination of roasted poblanos and tomatillos is perfect, and the green chiles add just the right amount of heat. 10/10, will make again!
Carlynne Roman
[email protected]This Hatch Green Chile recipe was a hit at my last party! The flavor was amazing, and the heat level was just right. I'll definitely be making this again.