Hatch Batch

I'm still looking for some ideas for the 30lb. bag of Hatch chile I just had roasted. Got a good recipe from BT on the Chili board. I don't necessarily need full recipes, just ideas. Mucho gracias!

quote:

Originally posted by NYNM

I'm still looking for some ideas for the 30lb. bag of Hatch chile I just had roasted. Got a good recipe from BT on the Chili board. I don't necessarily need full recipes, just ideas. Mucho gracias!

See if you can find "Evangelista's New Mexican Cooking," published by J & B Editions. They have a lot of good ideas. E.g., Green chile chutney (I am assuming you have green...)with sugar, vinegar, salt, oregano, and cumin. Salsa verde. Green chile sauce (the cooked kind, or that just made from roaste peppers) can be used in lots of things, obviously, like NM enchiladas or regular enchiladas. Posole, with hominy. Mussels verde (again, with green chile sauce). Chicken burritos.

You can also freeze your chiles. Enjoy some for all us flatlanders!

Well, thanks! I do have the green chile; I don't see much red being roasted. I like the ideas of the chutney and of the mussels; they are different.

I have frozen some, but I find the ones I have kept in baggies in the fridge still tatse good but are getting a bit "stringy". I wonder if that is what happens in a few days.

Central Market is having their annual hatch chile festival right now.
I picked up about 100 recipes. I willl sort through and post a couple.
They have some recipes on their website.
www.centralmarket.com

recipe by MEAN CHEF

A great authentic version.
6-8 servings
2 hours 30 minutes 30 mins prep
2 medium white onions, chopped
8 cloves garlic, minced
3 tablespoons vegetable oil
4 1/2 lbs boneless pork shoulder, trimmed of excess fat and cut into 1 inch pieces
5 lbs frozen roasted New Mexican green chilies, peeled seeded and chopped
7 cups chicken stock
2 teaspoons salt
pepper
1 1/2 lbs potatoes (Yukon Gold work well) or other boiling potatoes. These are optional.

In a large heavy pot cook the onions and 6 of the garlic cloves in the oil over moderate heat, stirring, until the onions are softened, add the pork, the chiles, the stock, and the salt, and simmer the mixture, uncovered, adding water if necessary to keep the pork barely covered, for 1 1/2 hours.
Stir in the potatoes, peeled and cut into 1-inch pieces, making sure they are covered by the cooking liquid, and simmer the mixture, stirring occasionally, for 30 minutes, or until the pork and the potatoes are tender.
Stir in the remaining 2 garlic cloves, salt and pepper to taste and simmer the stew for 5 minutes.
The stew may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled.