Best 3 Roasted New Mexico Hatch Green Chili Recipes
In the heart of New Mexico, where the sun shines brightly and the air is filled with the enchanting aroma of roasted chiles, lies a culinary treasure that has captivated taste buds for generations: the Roasted New Mexico Hatch Green Chili. Renowned for its smoky, slightly sweet, and captivating flavor, this versatile ingredient takes center stage in a symphony of tantalizing recipes, each capturing the essence of New Mexican cuisine. From the classic Roasted New Mexico Hatch Green Chile, a vibrant and flavorful dish that showcases the chiles' natural goodness, to the tantalizing Green Chile Cheeseburger, where the chiles blend harmoniously with juicy beef and melted cheese, this article presents a delectable journey through the culinary heritage of New Mexico. Additional recipes, such as the savory Green Chile Chicken Enchiladas and the irresistible Green Chile Dip, offer further exploration into the diverse culinary possibilities of this iconic ingredient. So, prepare to embark on a flavor-filled adventure as we delve into the world of Roasted New Mexico Hatch Green Chili, a testament to the vibrant and soulful cuisine of New Mexico.
Here are our top 3 tried and tested recipes!
GREEN CHILE NEW MEXICAN STYLE
New Mexican Green Chile, of which I prefer Hatch chiles is amazing. Spicy and fresh roasted this chile can't be beat.
Provided by Abbe Odenwalder
Categories Chile/Soup
Time 1h
Number Of Ingredients 10
Steps:
- Heat oil and add onion. Cook about 5 minutes and add garlic.
- Cook another minute and stir in flour. Cook for 1-2 minutes stirring so flour doesn't burn and also so that it cooks and you don't get a floury taste.
- Add chilies. Pour in stock and seasonings. Taste for salt and adjust if necessary.
- Bring to boil over medium heat and cook for about 15 to 30 minutes on a low simmer covered.
- If you want it thicker add more broth or water. This can cook for longer if you want your chile a softer texture.
ROASTED HATCH GREEN CHILE SAUCE
Roasted Hatch Chile Sauce adds the perfect Mexican flair for any type of meat. Simply roasted Hatch green chili peppers and garlic come together for fresh topping.
Provided by Lea Ann Brown
Categories Mexican
Time 10m
Number Of Ingredients 8
Steps:
- Heat a fry pan over medium high heat. Once the pan is hot, add the oil. When the oil starts to shimmer, add the onion. Cook for about 5 minutes or until tender. Add the garlic and cook until fragrant. About 1 minute.
- Add flour, stirring, and cook for about two minutes. Add chopped chiles and cook, stirring, for about a minute.
- Add chicken broth and cook until the sauce starts to thicken. About 5 minutes. Finish with lime juice (optional) and salt.
- Note: If you want a smooth creamy sauce, let the sauce cool and chop it in a blender or food processor.
Nutrition Facts : Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 302 mg, Fiber 3 g, Sugar 3 g, Calories 37 kcal, ServingSize 1 serving
ROASTED GREEN CHILE STEW
Hearty New Mexico inspired dish that can be made vegetarian simply by omitting the pork. This can be labor intensive and will test your multi-tasking skills if already roasted chiles are not available.
Provided by Six Pack To Go
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h
Yield 6
Number Of Ingredients 12
Steps:
- Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
- Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.
- Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 30.4 g, Cholesterol 48.4 mg, Fat 13.1 g, Fiber 5 g, Protein 20 g, SaturatedFat 3.8 g, Sodium 198.8 mg, Sugar 11.4 g
Tips:
- Choose the right chiles: Look for plump, firm chiles with no blemishes or bruises. The best time to buy New Mexico Hatch green chiles is in late August and early September.
- Roast the chiles properly: Roasting the chiles brings out their flavor and makes them easier to peel. You can roast them in the oven, on a grill, or over an open flame.
- Remove the seeds and ribs: The seeds and ribs of the chiles can be spicy, so it's best to remove them before eating. You can do this by using a sharp knife or a spoon.
- Use gloves when handling chiles: The capsaicin in chiles can irritate your skin, so it's important to wear gloves when handling them. If you do get capsaicin on your skin, wash it off with soap and water immediately.
- Store roasted chiles properly: Roasted chiles can be stored in the refrigerator for up to a week, or in the freezer for up to 6 months.
Conclusion:
Roasted New Mexico Hatch green chiles are a delicious and versatile ingredient that can be used in a variety of dishes. They can be roasted, grilled, or fried, and they can be used to make salsas, sauces, soups, stews, and more. If you're looking for a way to add some flavor to your next meal, try using roasted New Mexico Hatch green chiles.
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