Roasted Hatch Chile are Phenomenal:
These Chilis/Chile really enhance the flavor of everything you put them on!
Eggs - Scrambled eggs - Mixed with vegetables - Salads - Sandwiches - Hamburgers - Italian Sausage - Chicken - Turkey - Hot dogs - Crackers - Mixed in Hummus - Tortillas w/ or without cheese - Burritos - Any and all Mexican dishes - Deep fired and stuffed - Bread - Grilled cheese - Queso - Plain cheese - and much more.
These are a few items we love to put with our Chili/Chile
Hatch Green Chile Pork Stew
Servings : 12-15
Prep Time : 30 min.
2-3 lbs of pork loin
1 chopped onion
2 tbsp olive oil or butter
4 cloves of chopped garlic
15-20 Hatch Roasted Chilies
2 tsp oregano
2 tsp cumin
1 tsp salt
1/4 tsp pepper
6-8 cups of chicken broth
3 tomatoes, chopped
3/4 cup cilantro, finely chopped
1. Brown the pork in the olive oil or butter in a large stockpot.
2. Add the onion to the pork and brown until onion is softened (2-3 minutes).
3. Add enough chicken broth to cover the pork by 4 inches and bring to a boil.
4. Add the oregano, cumin, salt, and pepper.
5. Either finely chop the chiles and garlic or add to a food processor to get a fine chop.
6. Add chiles and garlic to stockpot. Reduce heat to a simmer.
7. After about 30 minutes of cooking, add the chopped tomatoes and cilantro.
8. Simmer 1 hour more. The broth should reduce and become very green and spicy.
Serve with corn or flour tortillas for the perfect autumn meal!
Helpful Hints : The tomatoes and cilantro are for color more than flavor. These are optional, but I prefer to use them.
You can add more seasoning to taste, but always keep the ratio of cumin and oregano equal. With Roasted Chilis, I find there is plenty of flavor!
I have made this in a crockpot too. I cook the pork and onion in a frying pan (can even be made the night before!) and add to the crockpot in the morning with the rest of the ingredients. Cook on low heat for 8 hours. Freezes very well.
~ Deborah H.
6 pounds cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
freshly ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chile peppers, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, coarsely chopped
1. In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
2. Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.
For the peppers and stuffing
4 large poblano peppers
1 to 1 1/2 lbs queso Chihuahua, Oaxaca or Fresca
1 cup masa harina (or all purpose flour)
8 egg whites
about 2 inches deep of corn oil (32 oz maybe)
For the sauce
1/2 cup extra virgin olive oil (you can use any oil as evoo is not traditional)
1 onion, sliced thin
4 cloves garlic, whole and peeled
1 1/2 lbs tomatoes, quartered
2 cups water
2 tablespoons chicken bouillon (OK not traditional but it kicks it up)
1/4 cup chopped fresh cilantro
For the garnish
more chopped cilantro
1. Roast the poblanos over an open flame such as a gas burner or open grill, turning frequently until the flesh is charred on all sides, but not burned. You can do this in a high heat oven but it will take longer and you will need to turn them frequently so don’t walk away. Once done place them in a freezer bag and close it. Let it sit until the peppers have completely cooled and then carefully peel away the charred, blistered skin.
2. Cut a slit lengthwise down each about 3 inches, being careful to not cut all the way through the pepper. Now remove the seeds and membrane carefully. Once clean, stuff each with an equal amount of the queso. Use tooth picks to close the slits in the peppers and set the peppers aside.
3. Mix the egg whites and salt in with the masa or flour and whisks to create a batter. Heat the corn oil to say medium high heat in a heavy bottomed skillet or Dutch oven.
4. And now for the sauce. Heat the olive oil in a large skillet over medium heat and add the onion. Slowly cook until tender. Meanwhile place all the other ingredients, except for the cilantro into a food processor and pulse a few times to blend but don’t make it too smooth. A little chunky is good. Add this mixture to the skillet and cook until thickened a bit, about 15 – 20 minutes, over medium heat. Then finally add the cilantro, stir and remove from the heat. Cover to keep warm.
5. To fry the rellenos simply dip one at a time into the batter, coating on all sides, and then carefully into the corn oil. Using a spatula or large spoon, splash or wave oil over the top of the stuffed battered chile constantly to cook the batter that resides on top. Continue to cook until golden brown. Drain onto paper towels and then transfer to a plate. Pour equal amounts of the sauce over each chile. Garnish with a dollop of the Mexican creama and more chopped cilantro. Serves 4.
This is an adaptation of Arroz Verde con Chile Rellenos, from The Cuisines of Mexico, by the marvelous Diane Kennedy. It is a very appealing side dish.
1/4 lbs roasted green chiles, defrosted, with seedpods removed and rinsed
1/4 lb Monterey jack cheese, cut into 6 to 8 2-inch long sticks
1 cup water
1/2 onions, coarsely chopped (about 1/2 cup)
1/2 cup fresh chopped cilantro
2 large garlic cloves, coarsely chopped (about 1 tablespoon)
1 tablespoon olive oil
1 cup Arborio rice
2 cups whole milk (or more)
Salt to taste and freshly ground black pepper to taste
Gently insert a stick of cheese into each chile. If the chile is not whole, then wrap the flesh around the stick of cheese. Set aside.
In a blender add the onion, garlic, cilantro and water. Blend to puree.
In a large heavy bottom saucepan with a fitted cover, heat the oil over a medium heat. Add the rice and toss it to coat with the oil. Add the green sauce and cook the rice until it has absorbed the sauce, about 5 minutes. Turn the heat to medium low. Add 1 cup of milk, stir it in and cover. Cook until the rice has absorbed the milk but is still very wet, about 5-10 minutes, stirring occasionally. Add the second cup of milk. Cover and cook, stirring frequently, for another 5-10 minutes until the rice has absorbed all the milk but is still very wet. Check the rice: if it is not tender, add another 1/2 cup of milk at a time, cooking all the while, until the rice is tender. Add salt and pepper to taste. Turn off the heat and bury the chiles in the rice. Cover and allow the cheese inside the chiles to melt, about 5 minutes. Serve promptly.
Serves 4 (with 4 cups sauce)
I like to make this dish when I have leftover boiled chicken from making a soup. You can also make the croquettes with leftover ham or turkey. However, you will need to increase the onion/butter/flour/stock combo by about half as dryer meats will need more thickener to hold together. As an alternative, you can put dryer meats in a food processor and pulse to mince.
For the croquettes
4 cups boiled or roasted chicken, minced
1 medium onion, minced (about 1 cup)
1 garlic clove, minced (about 1 teaspoon)
1 tablespoon butter
1 tablespoons flour
1 cup chicken stock
1 egg, beaten, for croquettes
Salt and freshly ground black pepper
Flour for dredging
1 egg, beaten, for batter
2 cups panko or fine breadcrumbs
Vegetable oil (not olive oil) for frying
For the Green Chile Sauce
1 tablespoons olive oil
1/2 medium onion, minced (about 1/2 cup)
2 garlic cloves, minced (about 1 tablespoon)
1/4 lb green chiles, defrosted, with seedpods removed and rinsed, chopped
1/4 cup fresh cilantro, chopped
Juice from 1 lime (about 1 tablespoon)
1/2 cup chicken stock
Salt and freshly ground black pepper
To make the croquettes, heat the oil in a large skillet over a medium low heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Sprinkle in the flour and blend to coat. Add the stock and cook, Stirring, until it thickens, 3 to 5 minutes. Add the chicken and stir to coat with the sauce. Cook the chicken for about 5 to 7 minutes, until the meat is very soft. Remove from the heat and add 1 beaten egg. Stir the egg into the meat, and then return to the heat, stirring, for a couple of minutes to dry out the egg.
Dump the meat into a deep dish, cover with plastic wrap and refrigerate for 6 to 24 hours.
In the meantime, make the chile sauce. Heat the oil in a medium sized saucepan over a medium heat. Add the onion and garlic and cook for about 5 minutes, until the onions are translucent.
Dump the onions into a blender or food processor. Add the chiles, cilantro, and limejuice and pulse to blend to a rough puree. Return this mixture to the saucepan and add the stock and salt and pepper to taste. Simmer a few minutes until the flavors are well melded and the sauce is bubbling hot.
To fry the croquettes, remove the chicken from the refrigerator. Form the croquettes into 8 to 12 oblong balls, about 1/4 cup each.
Fill a low bowl with about 1/2 cup flour. Fill another bowl with the beaten egg, and a third with the breadcrumbs. Roll the croquettes in the flour, then the egg, and finally in the breadcrumbs. You can refrigerate the croquettes for a few hours at this time if you like.
Heat about 3/4 inch of vegetable oil in a large nonstick skillet over a high heat until it is very hot. Test the oil by sprinkle a few breadcrumbs in it. If the oil bubbles furiously, it is ready. Place as many croquettes in the oil as you can without them touching. Fry about 2 minutes, until golden brown, then flip the croquettes over and fry another 30 seconds more. If you need to fry a second batch of croquettes, be sure the oil comes up in temperature before you put them in. (Frying at a lower temperature can make fried foods taste greasy.)
Drain the croquettes on paper towels and serve them promptly with the chile sauce on top.