It’s prime time for the famous Hatch green chiles in August and September.
And we’ve seen these New Mexican peppers popping up in a few places around town.
I’ve enjoyed the spicy peppers stuffed with cheese in a dish of chile rellenos.
Typically, they are not supposed to be as hot as a jalapeno, but the Hatch peppers I tried this year packed quite a punch.
We have seen the chiles at Reasor’s, Petty’s Fine Foods and Whole Foods. Where else have you seen them being sold locally?
Here’s a highly recommended crunchy chile relleno recipe adapted from Cowgirl Chef and a couple other that showcase the beloved peppers from Hatch.
Crunchy, Cheesy Chiles Rellenos4 Hatch peppers, roasted and skins removed
8 ounces Pepper Jack, mozzarella, or any other mild and easily melting cheese
2 cups buttermilk
1 ½ cups all-purpose flour
¼ cup yellow corn meal
1 teaspoon sea salt
2 cups crushed tortilla chips
1 quart peanut oil or vegetable oil
1. Make a “T” with a sharp, serrated knife in each peeled pepper, and with a spoon, remove all of the seeds and the white membrane at the top and along the sides. Put the peppers in a bowl and pour the buttermilk over them.
2. Sift the flour, corn meal and salt into a bowl. Set aside. Put the crushed tortilla chips in another bowl.
3. Pour the oil into a large, tall-sided pan and turn heat on high. Use a thermometer, and when the oil reaches 350 degrees, it’s ready.
4. Stuff each pepper with some cheese that has been cut in long sticks, so they’ll easily slide into the peppers.
5. Working one pepper at a time, dip back into the buttermilk, then into the flour-corn meal mixture, then back into the buttermilk, and this time, into the crushed tortilla chips. Set each pepper onto a plate so they’ll dry just a bit before you fry.
6. Using a spatula, carefully slide each pepper into the hot oil. They’ll fry about 30 seconds to one minute and then, you’ll need to flip them over and let the other side cook. Remove and put on paper towels to drain.
Serve immediately, with salsa if you like.
Pork Chile Verde 3 cups (or more) chicken broth, divided
1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
1 bunch green onions, coarsely chopped
1 1/2 cups (packed) fresh cilantro with tender stems
Olive oil
6 garlic cloves, peeled
1 4- to 4 1/2-pound pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes
1 large onion, chopped (about 2 cups)
1 tablespoon cumin seeds
3/4 cup diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim)
2 teaspoons dried oregano (preferably Mexican)
1 pound yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped
Fresh cilantro
Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.
Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from pot (add oil if needed). Add onion to pot; sauté until soft, about 5 minutes. Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot. Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano. Cover; simmer over medium-low heat until pork is tender, about 2 hours. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.
Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes. Stir in remaining salsa verde; bring to simmer. Thin with additional broth, if desired. Season with salt and pepper.
Divide chile verde among bowls.
- Adapted from Bon Appetit
Here’s a really simple way to enjoy Hatch Green Chile’s from Shockingly Delicious. You can adapt it like I did and add other things like cheddar cheese or black olives.
Poor Man’s Burrito 1 large flour tortilla
cream cheese, whipped slightly
Garlic powder
1 Hatch chile, roasted, skinned, seeded and cut into strips
1. Lay the tortilla flat. Spread lightly with cream cheese. Sprinkle lightly with garlic powder, or garlic salt if you prefer. Lay chile strips on top.
2. Roll up tightly. Cut in half and place on plate.
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