2012 It's Hatch Chile Season. Discuss Your Hatch Chile Recipes

Dedicated thread for this years Hatch Chile harvest.
 
All the markets in Austin have them right now and I've made Hatch Chile Andouille Sausage soup, Hatch Chile Gator Enchiladas and Hatch Chile Roast Pork Potato stew in the past few days.
 
What recipes are you integrating the fresh Hatch Chile harvest into?

Green
Chile
Cheeseburgers
 
I have to get some White Cheddar this week.
 
I was thrilled to find Hatch in a local grocery last week. I usually have to drive to buy 'em. I've bought 15 pounds, have to still roast five.
 
I sneak the mild ones into meatloaf, the spouse does not like heat, but he doesn't mind the mild tingle. I will make Hatch quesadillas for lunches. I will put them in my salads.
 
Please, SC, would you share the Roast Pork Potato Stew recipe? That sounds so good.
 
If the market still has 'em in three weeks, I will purchase some and pack them to add to some habaneros in a Pilbil, while on vacation. Pibil is a vacation tradition.
 
Dumb question - how long will fresh Hatch last? Should I just buy them now?

Totillie,  Buy them and roast them.  Then you can freeze them.

I've never seen fresh ones around here, but I've gotten them canned. Well, the can says Hatch, whether they're authentic or not I'd have to check. They're still very good though. I'll use them when braising some pork or beef to make tacos/burritos with, or toss a small can into a pot of chili. Delicious.

White Bean Soup with Roasted Hatch Chiles and Andouille Sausage
Ingredients
4 quarts Stock, Chicken
2 lbs Sausage, Andouille, smoked, chopped
1 lb Beans, Camellia, white {New Orleans finest}
2 lbs Chiles, Hatch, roasted, skin left on, chopped finely
Salt
Pepper
Method
* Sort and wash beans
* Bring stock, along with beans to boil, reduce to simmer
* Cook 1 hour
* Add sausage
* Cook 30 minutes
* Add peppers
* Cook til beans are tender
* Adjust flavors with salt and pepper
 
cooking notes plus pic: http://www.scrumptiousche...-and-Andouille-Sausage

Scrumptious, where do you get your andoulle? I tried the fresh stuff Randall's sells and it's dissapointing.

From his link.....
 
Rousting through the freezer we found a packet of Andouille sausage from Best Stop over in Scott, Louisiana

Cross-country flight, Mar. Unfortunately. I tried this with frozen banana leaves a while back, and the result was black ooze. But thank you!

Ewwwwww.

brisketboy

Scrumptious, where do you get your andoulle? I tried the fresh stuff Randall's sells and it's dissapointing.

Since you're close to Louisana, you should be able to get some on-line pretty quick.
One of my Favorite places is Poche's Market in Beaux Bridge LA
http://www.poches.com/index.html

Don's Specialty Meats in Scott-exit 97 off I10 -kind of touristy but he has good meat.  Also Soprano's Super Market in Livonia on U.S. 190, Bourque's in Port Barre, and Bergeron's on La. 415 in Port Allen all make and smoke their own sausage on premises. 

I ride through Acadiana at least twice per year. I can get about 40lbs on my bike. NuNu's, Best Stop and Johnson's Boucaniere are my favorites but I've never had bad meat from any of the little spots in the region.

I haven't been down that way in about 6 mo.  It's an easy ride since I49 opened.  For the last 6 or 7 years had a nephew and 2 nieces at LSU so I had an apartment available for weekends and all summer but they have all graduated now so don't go as much.  We usually scour the back roads for mom and pop places and haven't really found anything we have been disappointed in.  Little Veron's market in Lafayette is a neighborhood store but the have good meat and are really accomodating about wrapping special for us for traveling.

Hatch Chile Corned Beef Hash
One potato, grated through large holes of a box grater
An equal amount of home corned beef, chopped (brined, boiled, then cooled for ease of more controlled shredding and chopping)
1/2 Spanish onion, diced
3 Hatch chiles, seeded, ribbed, and chopped
 
Fry in a tablespoon or so of oil until a crust begins to form, seasoning with Kosher salt and fresh-cracked black pepper midway through.  Enjoy.

manofschwa

Hatch Chile Corned Beef Hash
One potato, grated through large holes of a box grater
An equal amount of home corned beef, chopped (brined, boiled, then cooled for ease of more controlled shredding and chopping)
1/2 Spanish onion, diced
3 Hatch chiles, seeded, ribbed, and chopped
Fry in a tablespoon or so of oil until a crust begins to form, seasoning with Kosher salt and fresh-cracked black pepper midway through.  Enjoy.

Sounds good but I'm getting lazy in my old age. I'll use store-bought Corned Beef.
Do you rinse and dry the potatoes before cooking??

Not one to burst anyones bubble but many stores have been known to market Hatch, New Mexico chili with product that isn't really from Hatch.  There was a law regarding this just recently passed making it a crime to advertise anything but real Hatch, New Mexico chili.

By the way.  The Hatch Chili Festival is on right now and I would suggest that if you are ever in the State of New Mexico on Labor Day Weekend to come and visit the one and only Authentic Hatch Chili Festival.

Fiesta Mart,where I shop in Austin, stacks up the boxes that the chile peppers are shipped in and they're stamped with a cool looking "Product of Hatch New Mexico" stamp.
 
Plus they are radically delicious. They taste like cucumbers and watermelons crossed with Poblano but with way more heat. If loving them is wrong then I don't want to be right.

Unfortunately we don't have Hatch Chiles here in Ohio.  I can get them canned online but it's not the same as the fresh.  Just ask anyone who has had a green chile cheeseburger at Bobcat Bite!

Foodbme

manofschwa

Hatch Chile Corned Beef Hash
One potato, grated through large holes of a box grater
An equal amount of home corned beef, chopped (brined, boiled, then cooled for ease of more controlled shredding and chopping)
1/2 Spanish onion, diced
3 Hatch chiles, seeded, ribbed, and chopped
Fry in a tablespoon or so of oil until a crust begins to form, seasoning with Kosher salt and fresh-cracked black pepper midway through.  Enjoy.

Sounds good but I'm getting lazy in my old age. I'll use store-bought Corned Beef.
Do you rinse and dry the potatoes before cooking??

Have I done that?  Sure, but it's far simpler to parboil the potato(s) the night before (8-10 minutes in boiling water), then to refrigerate.  The next morning the spud is ready for grating and an easy fry.

We get them often when in season.  But use then just like other peppers, the mild ones like bell peppers, the hotter ones like hotter peppers.

They have clams in New Mexico, don't they?
 
New Mexican Clam Chowder

 

4 Slices Bacon
2 Medium Onions Chopped Fine
2 Large Cans Diced Green Chilis or 3 roasted, seeded and diced Hatch Chilis
2 Cloves Minced Garlic
1/2 tsp Ground Cumin
2 Medium Thin Skinned Potatoes Diced
2 10 oz. Cans Baby Whole Clams with liquid
1 Quart Milk  (Or richen it up by replacing some with half and half)


 
Cook bacon and crumble, reserving the bacon grease.
 
In the Bacon grease, sauté the onions, chilis, garlic and cumin. (Approx 5 minutes)
 
Add potatoes and cook for 20 minutes stirring frequently. Then add the milk and clams. DO NOT BOIL
 
Top with crumbled bacon
 
CONDIMENTS: sour cream, green salsa or red salsa or both and tortillas

mar52

They have clams in New Mexico, don't they?
New Mexican Clam Chowder
4 Slices Bacon
2 Medium Onions Chopped Fine
2 Large Cans Diced Green Chilis or 3 roasted, seeded and diced Hatch Chilis
2 Cloves Minced Garlic
1/2 tsp Ground Cumin
2 Medium Thin Skinned Potatoes Diced
2 10 oz. Cans Baby Whole Clams with liquid
1 Quart Milk  (Or richen it up by replacing some with half and half)
Cook bacon and crumble, reserving the bacon grease.
In the Bacon grease, sauté the onions, chilis, garlic and cumin. (Approx 5 minutes)
Add potatoes and cook for 20 minutes stirring frequently. Then add the milk and clams. DO NOT BOIL
Top with crumbled bacon
CONDIMENTS: sour cream, green salsa or red salsa or both and tortillas

They could substitute Sheep Mountain Oysters for the clams!!!! 

Since I have never seen Hatch chiles in Michigan are they essentially  a larger jalepeno ( no wise comments) and /or can jalepenos be substituted?

Not at all like jalapenos, but if you can get Anaheim or California peppers they are similar.
 
Here is a good description with pictures:
 
http://www.askmen.com/dai...this-week-in-food.html

that is a seriously delicious sounding recipe
 

mar52


They have clams in New Mexico, don't they?

New Mexican Clam Chowder

 

4 Slices Bacon
2 Medium Onions Chopped Fine
2 Large Cans Diced Green Chilis or 3 roasted, seeded and diced Hatch Chilis
2 Cloves Minced Garlic
1/2 tsp Ground Cumin
2 Medium Thin Skinned Potatoes Diced
2 10 oz. Cans Baby Whole Clams with liquid
1 Quart Milk  (Or richen it up by replacing some with half and half)



Cook bacon and crumble, reserving the bacon grease.

In the Bacon grease, sauté the onions, chilis, garlic and cumin. (Approx 5 minutes)

Add potatoes and cook for 20 minutes stirring frequently. Then add the milk and clams. DO NOT BOIL

Top with crumbled bacon

CONDIMENTS: sour cream, green salsa or red salsa or both and tortillas

Authentic Tex Mex Part Seventeen: Smoked Alligator Enchiladas With Roasted Hatch Chiles Ingredients
2 lb Chiles, Hatch, roasted, chopped
1 lb Alligator, smoked, chopped
2 lb Tomatilla, roasted
1 12 oz Can, Milk, Evaporated
1 qt Stock, chicken
1 lb Cheese, Colby/Jack, shredded
18 each Tortillas corn
Method
* Pulse tomatillos and Hatch Chiles in food processor til almost smooth
* Bring chicken stock to boil
* Add evaporated milk, return to boil, reduce
* Combine with tomatillo mixture
* Cook tortillas in hot fat til right at crispy
Now let's build the casserole
* Coat 9" x 14" casserole pan with olive oil
* Pour a skift of tomatillo sauce in bottom of pan
* Add 6 corn tortillas
* Place enough chopped gator to cover tortillas
* Drizzle with tomatillo sauce
* Cover with cheeses
* Repeat order above til casserole is finished making sure top layer is cheese
* Bake at 250 degrees for 45 minutes
* Let casserole sit up for a few minutes before slicing
 
click headline for backstory and pic

mar52


They have clams in New Mexico, don't they?

New Mexican Clam Chowder

 

4 Slices Bacon
2 Medium Onions Chopped Fine
2 Large Cans Diced Green Chilis or 3 roasted, seeded and diced Hatch Chilis
2 Cloves Minced Garlic
1/2 tsp Ground Cumin
2 Medium Thin Skinned Potatoes Diced
2 10 oz. Cans Baby Whole Clams with liquid
1 Quart Milk  (Or richen it up by replacing some with half and half)



Cook bacon and crumble, reserving the bacon grease.

In the Bacon grease, sauté the onions, chilis, garlic and cumin. (Approx 5 minutes)

Add potatoes and cook for 20 minutes stirring frequently. Then add the milk and clams. DO NOT BOIL

Top with crumbled bacon

CONDIMENTS: sour cream, green salsa or red salsa or both and tortillas

I will definitely give that a try.  Thanks!!

scrumptiouschef


Ingredients
2 lb Chiles, Hatch, roasted, chopped
1 lb Alligator, smoked, chopped
2 lb Tomatilla, roasted
1 12 oz Can, Milk, Evaporated
1 qt Stock, chicken
1 lb Cheese, Colby/Jack, shredded
18 each Tortillas corn
Method
* Pulse tomatillos and Hatch Chiles in food processor til almost smooth
* Bring chicken stock to boil
* Add evaporated milk, return to boil, reduce
* Combine with tomatillo mixture
* Cook tortillas in hot fat til right at crispy
Now let's build the casserole
* Coat 9" x 14" casserole pan with olive oil
* Pour a skift of tomatillo sauce in bottom of pan
* Add 6 corn tortillas
* Place enough chopped gator to cover tortillas
* Drizzle with tomatillo sauce
* Cover with cheeses
* Repeat order above til casserole is finished making sure top layer is cheese
* Bake at 250 degrees for 45 minutes
* Let casserole sit up for a few minutes before slicing

click headline for backstory and pic

I regret to report my part of the country has a serious shortage of gator meat, but on the plus side, that's probably due to having no local alligators.  Overall, that may be a fair trade off.
 
I wonder what a 1/2 lb of shredded smoked poultry with a 1/2 lb of pulled pork would be like as substitute protein.

Pork or chicken either one would work as a gator substitute. Gator just happens to be really delicious. You can order it online from Best Stop in Scott LA

I tried gator jerky... one itty, bitty bite.
 
I'd use pork and it sounds delicious.

Hatch Hash is good.
 
No measurements:
 
Roast, peel and seed some Hatch chiles.  Dice
 
Fry up some diced potatoes and onions, mix in Hatch chiles.  Season with salt and pepper.
 
You can eat it like that or add some yummy calories by adding Mexican Crema.  Cook that down, add some white cheese if you want and eat it in tacos or in an omelet or with a spoon.
 
Not bad over a steak, either.

manofschwa
What an excellent idea!!

Hatch Chile Corned Beef Hash
One potato, grated through large holes of a box grater
An equal amount of home corned beef, chopped (brined, boiled, then cooled for ease of more controlled shredding and chopping)
1/2 Spanish onion, diced
3 Hatch chiles, seeded, ribbed, and chopped

Fry in a tablespoon or so of oil until a crust begins to form, seasoning with Kosher salt and fresh-cracked black pepper midway through.  Enjoy.

Recipe: Grilled Sweet Corn with Roasted Hatch Chiles
Ingredients:
10 ears Corn, sweet
12 Chiles, Hatch
4 oz Butter, unsalted
8 oz Cream, heavy, whipping
Method
* Build fire in backyard grill
* liberally brush peppers and corn with oil {I like peanut}
* Grill corn long enough to get a little char but do not thoroughly cook
* Roast chiles til nicely charred
* Heat butter in cast iron pan
* Holding ear of corn perpendicular to your body lightly scrape top portion of kernels with sharp knife into bowl
* Flip knife around and using dull side repeat process scraping each kernel thoroughly off cob {this method is key to releasing the sweet milk that's in each kernel
* Process chiles in Cuisinart til roughly chopped
* Add corn to cast iron pan
* Add chiles to cast iron pan
* Fry for 2 minutes
* Add heavy cream
* Cook for fifteen minutes til cream is reduced and corn and chiles create a melange
Voila! You now have one of the great side dishes known to man.
back story plus pic: http://www.scrumptiousche...Corn-And-Hatch-Chiles?

Just been working on organizing my cookbooks, (been collecting for a while).  Anyway, One of the ones I recently came across was a copy of "Award Winning Recipes from the Annual Hatch Chile Festival"  It's the 5th edition put out in 1989.   Not sure about the recipes in it though, editing was non-existent.  The Grand prize winning recipe from 1984 only lists amounts for 4 ingredients, 3 more are used in the instructions, so I guess they are to taste?  Whatever, it's neat to look through & check out the uses for peppers.

scrumptiouschef:  I'd take your great sounding recipe in post #34 and add it to a basic non-sweet bread pudding recipe, creating a pudding that is savory.

the final consistency is very pudding like, you could fold some eggs in it, top it with bread crumbs and have a nice casserole/scalloped corn dish.

Aha!  Sounds delicious.