Best 2 Scotts Hatch Chili Recipes

**Scott's Hatch Chile: A Culinary Symphony of Flavors**

Prepare to embark on a tantalizing culinary journey with Scott's Hatch Chile, a dish that embodies the essence of flavor and versatility. Originating from the Hatch Valley in New Mexico, renowned for its exceptional chiles, this dish showcases the unique and delectable qualities of the region's prized produce. Our comprehensive guide presents a curated selection of Scott's Hatch Chile recipes, each offering a distinct taste sensation to cater to diverse palates and preferences. From the classic and comforting Green Chile Stew, a heartwarming and savory dish perfect for chilly evenings, to the zesty and tangy Green Chile Enchiladas, a delightful combination of flavors and textures, our recipes capture the essence of New Mexican cuisine. Additionally, we explore the versatility of Hatch chiles with a flavorful Green Chile Cornbread, a delightful twist on a classic side dish, and a delectable Green Chile Queso Dip, an irresistible appetizer or snack. Join us as we delve into the world of Scott's Hatch Chile, where each recipe promises an unforgettable culinary experience.

Here are our top 2 tried and tested recipes!

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

SCOTT'S HATCH CHILI

Scott's Hatch Chili image

My favorite chili recipe! Of course it's mine and that makes it better than anyone else's...well, at least in my mind :). Easy to make and fills the house with the comforting aroma of a hearty meal on a snowy day.

Provided by 2Chance

Categories Beef Chili

Time 3h

Yield 8

Number Of Ingredients 16

Ingredients

2 pounds ground sirloin
½ cup water
1 large white onion, diced
salt and ground black pepper to taste
1 pound round steak, diced small
3 tablespoons minced fresh garlic
4 (14 ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
1 (6 ounce) can tomato paste
½ cup diced Hatch green chiles, or more to taste
3 ½ tablespoons chili powder
2 tablespoons dried cilantro
1 tablespoon ground cumin
1 teaspoon ground ginger
1 teaspoon curry powder
1 teaspoon cayenne pepper

Steps:

Heat a large saucepan or stockpot over medium heat. Add ground sirloin, water, and onion; cook and stir until onion softens, about 3 minutes. Season with salt and pepper. Continue cooking until beef is halfway browned, 2 to 3 minutes. Add cubed sirloin and garlic. Cook, stirring often, until onions are translucent but not browned, 3 to 5 minutes more.
Add diced tomatoes, kidney beans, tomato paste, green chiles, chili powder, cilantro, cumin, ginger, curry powder, and cayenne pepper to the pan. Bring to a boil, cover, and reduce heat to low. Simmer, stirring occasionally, about 30 minutes. Season with salt and pepper and simmer until flavors blend, at least 2 hours.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 24.6 g, Cholesterol 99 mg, Fat 17.9 g, Fiber 7.8 g, Protein 37.1 g, SaturatedFat 6.6 g, Sodium 730.1 mg, Sugar 9.1 g

Tips:

Use fresh, ripe tomatoes. This will give your chili the best flavor.
Roast your own chili peppers. This will bring out their smoky, complex flavor.
Use a variety of chili peppers. This will give your chili a more complex flavor profile.
Don't be afraid to experiment with different spices. Chili is a very versatile dish, so you can tailor it to your own taste.
Let your chili simmer for a long time. This will allow the flavors to meld together and develop.
Serve your chili with your favorite toppings. Some popular options include cheese, sour cream, onions, and avocado.

Conclusion:

Scott's Hatch Chili is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a quick and easy weeknight meal, or for a special occasion. With its smoky, complex flavor and customizable spice level, Scott's Hatch Chili is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and satisfying meal, give Scott's Hatch Chili a try!