Hatch Chili Food

HATCH CHILI

Hatch Chili image

I've been making this Hatch green chili for years and it never fails to please!

Provided by james

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 4h50m

Yield 8

Number Of Ingredients 11

Ingredients

1 pound Hatch chile peppers, halved and seeded
1 (3 pound) boneless pork roast, cubed
2 cups all-purpose flour
3 tablespoons salt, divided
3 tablespoons coarsely ground black pepper, divided
¼ cup vegetable oil
2 cups chicken stock
1 (15 ounce) can diced tomatoes with green chile peppers
1 large sweet onion, chopped
2 tablespoons ground cumin
3 cloves garlic

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces.
Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and 2 tablespoons pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High.
Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 35.5 g, Cholesterol 60.5 mg, Fat 12.5 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 2.4 g, Sodium 3164.6 mg, Sugar 3.8 g

HATCH RED CHILI SAUCE

Hatch Red Chili Sauce image

This is the recipe used by the Messilla Valley Chili Company in Hatch, New Mexico. It may be frozen.

Provided by Miss Annie

Categories Sauces

Time 40m

Yield 2 cups (approximately)

Number Of Ingredients 7

Ingredients

12 dried hatch chiles, medium (Mesilla Valey) or 12 hatch chiles, hot (Mesilla Valey)
3 1/2 cups water
2 garlic cloves, whole
2 teaspoons salt
2 tablespoons oil
1 tablespoon flour
1 teaspoon oregano leaves, dried, crushed

Steps:

Rinse chile pods, remove stems and seeds.
Place water and pods in a pan and heat to boiling.
Reduce heat and allow to simmer until pods are soft and pulpy (about 20 minutes).
Remove pods and place in a blender, setting aside cooking liquid.
(Add salt, garlic gloves & Oregano in blender at this time as well -- ).
Run through blender until pods form a smooth paste.
In a large skillet, heat 2 Tbsps. oil.
Add flour and brown lightly.
Remove from heat, add chiles to flour mixture, contining to stir until lumps are dissolved.
Return to heat, stir enough of the cooking liquid to make a gravy like consistency.
Simmer for about 10 minutes.
May be frozen for future use.

HATCH CHILE CREAM CHEESE DIP

Hatch Chile Cream Cheese Dip image

Provided by Valerie Bertinelli

Categories appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 Hatch green chile or 1 cup canned diced Hatch chiles
1 tablespoon canola oil
1/2 cup finely chopped scallions, white and light green parts only, plus 2 tablespoons sliced dark green parts, for garnish (4 to 5 scallions)
1 pound cream cheese, at room temperature
Kosher salt and freshly ground black pepper
1/2 cup sour cream
2 cups Mexican blend shredded cheese (8 ounces)
1 teaspoon lime zest (2 limes)
Blue and white tortilla chips, for serving

Steps:

Preheat the oven to 375 degrees F.
Place the Hatch chiles on a burner over medium-low heat until the skins char and blister; this will happen very quickly. Remove to a bowl, cover with plastic wrap and set aside for 15 minutes to steam.
Heat a 10-inch cast-iron skillet over medium heat and add the canola oil, swirling the pan to coat. Add the scallions and cook until slightly softened, stirring, 1 to 2 minutes.
Meanwhile, peel and seed the chile and then it cut into medium dice. Turn the heat under the skillet to low and add the chiles, cream cheese and some salt and pepper. Cook, stirring often, until the cream cheese is melted. Add the sour cream, 1 1/2 cups of the shredded cheese, and the lime zest. Smooth the top and then sprinkle with the remaining 1/2 cup shredded cheese.
Bake until the cheese is melted and bubbly and just starting to brown, about 15 minutes.
Garnish with the dark green scallions and serve with tortilla chips.

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Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
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