Hatch Green Chilis

[DTAggie]

It's that time of year again.  Picked up two quart size bags of fresh roasted hatch green chili's at Market Street.  They come from Hatch, NM and have an amazing taste.  Plan on vac freezing into smaller batches.  They are supposed to freeze up to two years, but they never last that long.

Here is my question, does anyone have some good ideas on making them into sauces or other recipes?  I usually just seed and then dice and put right on food like eggs, rice, on top of grilled fish.  The one bag I have tried is very hot.  Looking for ideas on processing with something to make a good sauce and cut the heat a bit.

[lumpy]

There is vendor at the Dillon CO market that fire roasts them on the spot. I usually buy a bag from him and put them on sourdough bread.

I have never stored them as they are gone within 2 days.

I know that the green chilis from Hatch come in mild, medium and hot. I have looked at all 3 in the local supermarket and I can not tell the difference between the 3 types. (this is where I switch some of the milds out for the hot ;))
Lumpy

[BuyLowSellHigh]

Green chilis - love 'em.  Use them wherever you want some of the wonderful green chili flavor.  I love the idea of a green chili sourdough - have to put that on my to do list.

One thing you might try is making up some Chile Verde as a base and freezing that.  Turn it into a Green Chile with Pork - great stuff.  Here is a link to Emeril Lagasse's version, I haven't tried it yet but the recipe looks good to me.
http://www.foodnetwork.com/recipes/emeril-lagasse/pork-and-green-chile-stew-recipe/index.html

[Tenpoint5]

You might want to make up a batch of Pico De Gallo and sub Hatch for Japs. Here is the recipe I use.

Pico de Gallo

2 Jalapenos, sliced and diced                                         1 Lime, squeezed
4 Large red tomatoes, sliced and diced                         Olive Oil, 2-3 tblspns
¼ Onion, diced                                                               Spice to taste
Cilantro, Put leaves in cup and chop with scissors          Minced Garlic

Mix all together and let set before serving. Great with Chips, Meat, Bread, Rice, Pasta........

ADD IN'S:  Some different ingredients to give a little different taste when added
Sour Cream, Avocado, Black beans, Mango, Sugar or Honey

[DTAggie]

Not much of a bread guy but do love pork with them and the pico sounds good.  Fell in love with these things when wife and I would go to Santa Fe quite a bit before kids tied us down.

[Pachanga]

I usually buy two tote sacks full (one hot, one mild) and roast them myself.  I roll them up in plastic coated paper (skin still on) and freeze in a gallon freezer bag.  When I need a chile, I unroll and break them off one at a time, then remove the skin.

Here is a recipe I developed over time.  I like to serve over Green Chile Cheese Grits (recipe follows).

Pachanga's Green Chile Stew

4 lbs Boston Pork Butt with Bone
3 Tbsp Olive Oil
2 Large Onions Minced
2 Cloves Garlic Minced
2 Quarts Swanson Low Sodium Chicken Stock
18 Hatch Chiles, Roasted, Peeled, Seeded and Chopped (about 1 & ½ Cups) SEE NOTE
Jalapeño, Seeded, deviened and finely diced
6 Medium Red New Potatoes or Yukon Gold, Diced (optional if lowering carbs)
1 Teaspoon Mexican Oregano
1 Teaspoon Ground Cumin
1 Bunch Cilantro
½ Bunch Green Onions, sliced thin with tops
3 Dark Beers, more as required for the cook
2 Limes
3 Tbsp Tequila
6 Small Tomatoes, Peeled, Seeded, Diced, Divided (optional)
Sea Salt
Fresh Ground Pepper
1 Jar Crema Mexicana (a rich creamy sour cream)
Tortillas (flour or corn)
1 Medium Sized Dog (preferably a Brittany)

Trim and cube the pork in 1 inch pieces.  

Transfer remaining bone and trimmings to Large Stock Pot.  Add water and 1 can stock to half way up on Pork bone and trimmings.  Add 1 Tbsp of tequila, half bottle of beer and juice of 1 lime and throw in lime after squeezing.  Put on lid and boil until liquid is almost gone.  The meat should be tender and shred or flake off with a fork.  If not add more water and continue to boil and steam.   Remove all solids and let them cool.  

While boiling the above place trimmed pork 1 inch cubes in Heavy Skillet (cast iron is great), and brown on medium to high.  While browning, season with sea salt and fresh ground pepper.   When well browned, add 1 beer, 2 teaspoons tequila, and juice of one lime. Reduce until you have a demi-glaze (syrupy) and add 1 more beer.   Reduce again.  Remove cubes to Stock Pot, add all but 1can of Chicken stock and start to simmer.   Partially deglaze pan with some chicken stock (about half a can) and remove to Stock Pot.  

Add 2 Tbsp Olive oil to Skillet and when hot, add onions until softened.  Make a well in middle of onions; add 1 Tbsp Olive Oil, Oregano, Cumin, Garlic, and Jalapeño.  Let these toast lightly and then blend with onions.  Transfer to Stock Pot.  Deglaze with remainder of chicken stock and transfer to Stock Pot.  

While onions are cooking shred or chunk good meat off of the bone and place in Stock Pot.  Give the dog the bone and scraps. Add chilies and potatoes.  Simmer until potatoes are done and pork is very tender.  Add ½ of the tomatoes in the last ten minutes of cooking.  Salt and Pepper to taste.  Ladle into bowls.  Garnish with Cilanto, remaining Tomatoes,  Green Onions and a Dollop of Crema Mexicana.  Serve with Tortillas.  If the cook has required too many beers, do not confuse the dog with the other garnishes at this point.  It is my experience that they are tough and will bite back.  Enjoy.

Note:  Hatch Chiles come in mild to hot and everything in between.  I use ¾ mild and serve the other ¼ hot at the table as a garnish unless I know everyone at the table will be a pepper head.

Variations: Use Chicken or add Sausage cooked the same way or add all three.  Add frozen corn in the last ten minutes.  Thicken with corn starch, a roux or Tony's Instant Roux for a Gravy Style Stew.  Serve over green chile cheese grits that haven't been baked.

Pachanga's Geen Chile Cheese Grits

This recipe goes with many dishes.  Serve with eggs on top with chili or green chile stew or use as a side to many Mexican dishes.  This will replace rice or potatoes in any meal.  It is good for breakfast or dinner and will go with low brow food as well as high society.  I serve this dish in various stages; right out of the pan, baked or fried the next day.

4 Cups Chicken Stock (low salt)
3 Tbs Unsalted Butter
1 ½ cups regular polenta (Bob's Red Mill is Recommended) or quick grits (not instant)
4 Green Chiles (roasted peeled and diced, Hatch , New Mexico or Anaheim) canned OK
1 Pound Bacon (cooked, drained and crumbled)
1 3/4 cup shredded Monterey Jack or White Sharp Cheddar Cheese or use both
1 Tbs Tabasco Jalapeno Sauce
4 Green Onions or Scallions (sliced and including tops)
Sea Salt
Fresh Ground Black Pepper

Bring Chicken Stock to a boil in a sauce pan.  Add 1 Tbs butter.  Lower heat and slowly pour in grits while stirring constantly with a whisk.  Stir at a low simmer until grits thicken and absorb water (about 5 minutes).  Remove from heat and stir in remaining butter, bacon, chiles, cheese, Tabasco, and scallions.  Taste and season with salt (depending on chicken stock used, salt may not be required) and pepper.  At this point you can serve as they are or preheat oven to 350 degrees and place grits into an 8 inch buttered square pan, and spread evenly.  Bake for 30 minutes until grits start to brown.  Serve hot.

Variations: Add roasted red bell pepper or Jalapenos and ½ cup sour cream.  Replace some of the cheese with fresh parmesan.  Top with lightly sautéed onion, split cherry tomatoes and bell pepper and sprinkle with cheese before placing in oven.   Add a roasted and peeled and chopped Poblano.

Left over grits can be chilled and cut into 1 inch slices and fried in very hot oil in a heavy skillet. .   Make a 1 ½  to 2 inch log roll wrapped in wax paper and and freeze.  Slice as needed to fry.   Cook in bacon grease or other oil until browned.  Flip once and repeat.  Drain on a paper towel.

Enjoy.

Pachanga

[DTAggie]

Whoooo weeeee. Now those are two awesome looking recipes.  THANKS Pachanga!

[Pachanga]

Whoooo weeeee. Now those are two awesome looking recipes.  THANKS Pachanga!

The Green Chile Stew recipe is my take on this New Mexico dish.  It can be done much easier but I think the dark beer glaze adds a unique flavor to the dish.  I use this technique in several dishes.  As I was reading the recipe, I saw something that I wanted to clarify.  Before putting in the potatoes, the meat should be close to tender.  Otherwise the potatoes will overcook.  This dish can be a low carb dish if you leave the potatoes out.

Depending on the crowd You are serving, you can remove half of the stew and freeze it for later before adding the potatoes.  Then add potatoes to the thawed and heated stew for a fresh taste.  I am not much on frozen potatoes.  The Stew without potatoes freezes extremely well.

I have served the stew for breakfast over a tortilla and topped with an egg and hot sauce.  WOW.  I also make a well in the grits, spoon in some stew and never had any complaints.  For breakfast, top that with and egg.

Both of these recipes are very versatile.  I urge you to try the fried chile cheese grits.  They make a good side for breakfast but go equally well on a plate for dinner as a bread replacement.

Good luck and make it Mexican,

Pachanga

[DTAggie]

Thanks for the advice

[Caneyscud]

Pachanga!

Green Chili Grits. 

I might just have to move back to Texas for that! 

That looks like one over the stars.