If you don't know what hatch chiles are, let me tell you. True hatch green chiles are grown only in New Mexico in Hatch Valley. Conceivably you could take the seeds and grow these strains elsewhere, but then they wouldn't be "Hatch" chiles, now would they?
Hatch chiles range from very mild with almost no heat to Extra Hot. I was lucky enough to get the Hot version for my forays in the kitchen. They aren't an overbearing heat, which is good for me, I like to be able to taste my food and not be overwhelmed by the spiciness some chiles have. They have a very short season, which makes them highly coveted; mid August to late September, so when you can get them, make sure you do! If you can't, please visit The Hatch Chile Store for fresh and frozen varieties.
I took two recipes I already had and adapted them to use the Hatch chiles and they are wonderful. Firstly I used them in my Pulled Pork sandwiches which usually are made with jalapeños. The flavor of a Hatch chile is different, but the heat is close to the same in Scoville units to the jalapeño so the end result is very good. I also used them in the "mayo" that's put on the top of these sandwiches.
Next up was chili, of course! I took my recipe for White Bean and Sausage Chili and added these in where there were no hot peppers at all originally. Coupled with the smokiness of the meats (bacon, ham and sausage) and the mild flavor of green bell peppers, it played very nicely and added a bit more of a kick than cayenne pepper alone.
Lastly I used the whole peppers in a Chile Relleno Casserole. Yes, I cheated. I don't have time to batter and fry a whole batch of chiles, so I went second best and shrouded them in a lovely puffy batter that baked up beautifully.
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| Spicy Pulled Pork and Hatch Chile Mayo |
Spicy Pulled Pork and Hatch Chile Mayo
Printable Recipe
5 pound pork shoulder
1 cup diced Hot Frozen Chopped Hatch Green Chiles - thawed and divided
3 Tablespoons Kosher salt
1 tablespoon freshly ground black pepper
6 large cloves garlic - minced
2 cups water
1. Preheat oven to 325 degrees F.
2. Rinse pork and dry well. Place in a large roasting pan, fat side up.
3. Rub salt, pepper and garlic all over pork.
4. Add 1/2 cup chiles around roast and pour water into bottom of pan - do not pour over pork.
5. Roast for 5 hours or until fat forms a crisp crust and pork is easily shredded. Strain pan drippings well and set aside.
6. Cool until able to handle and remove excess fat and shred well.
7. Add remaining 1/2 cup of chiles to pork.
8. Pour 1 cup pan drippings over shredded pork and mix well.
9. Mound onto rolls and top with hatch Green Chile Mayo.
Hatch Green Chile Mayo
1/2 cup mayonnaise
1/2 cup sour cream
2 Tablespoons minced Hot Frozen Chopped Hatch Green Chiles - thawed
2 Tablespoons finely chopped fresh cilantro
2 Tablespoons fresh lime juice
Combine all and let stand for 10 minutes before using for shredded pork sandwiches.
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| White Bean and Sausage Chile with Hatch Chiles |
White Bean and Sausage Chili
Serves 8
Ready In: 1 hour 15 minutes
Printable Recipe
2 slices bacon - diced
1 cup diced tavern ham or other ham
1 shallot - minced
1 white leek - sliced thinly
4 cloves garlic - minced
1 medium onion - diced
1 large green pepper - diced
1 cup Hot Frozen Chopped Hatch Green Chiles - thawed
1 pound bulk sausage
4 cups cooked white beans such as cannellini, northern or navy
4 cups chicken stock
1 teaspoon dried and crushed oregano
1 teaspoon cayenne pepper
Sliced and fried green onion (a.k.a. scallions/spring onion) and leeks and sour cream for garnish
1. Heat a heavy soup pot over medium heat. Add bacon and cook until crisp.
2. Add ham, reduce heat to low and cook for 5 minutes.
3. Add shallots, leeks, garlic, chiles, onion and pepper. Stir well and cook for 10 minutes.
4. Crumble sausage well and cook until no longer pink - stirring often to break up.
5. Add stock and beans and simmer for 45 minutes to an hour.
6. Stir in oregano and cayenne and simmer for another 10 minutes.
7. Serve with sour cream and fried green onions and leeks.
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| Chiles Relleno Casserole |
Chiles Relleno Casserole
Printable Recipe
Serves 8
Ready In: 1 hour
8 Hot Whole Frozen Hatch Green Chiles - thawed
1 1/2 cups finely shredded Monterey Jack cheese
6 large whole eggs
1 cup milk
1/4 cup all-purpose flour
1 teaspoon Kosher salt
1 teaspoon smoked paprika
Freshly ground black pepper - several turns or 1/4 teaspoon
Relleno Sauce - see below
1. Preheat oven to 350 degrees F
2. Cut stems from chiles and open to lay flat. Remove seeds and as much of the ribs as possible without tearing the chile.
3. Divide cheese evenly among chiles - this will depend on the size of the chile, they each vary. Roll up and set into a greased baking dish (9 x 11 works well) seam side down. Repeat with each chile.
4. Blend together eggs, milk, flour, salt, pepper and paprika until smooth. Pour over chiles.
5. bake for 30-35 minutes or until puffy and just beginning to brown on top.
6. Let stand for 15 minutes before cutting into squares.
Relleno Sauce
1 (28 ounce) can whole tomatoes
1 cup chopped Spanish or sweet onion
2 large cloves garlic
1 cup water
1. Put ingredients into a blender and puree until smooth.
2. Pour into a saucepan and cook over low heat for 30 minutes.
3. Serve hot with chiles relleno or chiles relleno casserole.
*Hatch Green Chiles provided by The Hatch Chile Store. All opinions are my own and not influenced in any way by free product.
