DeerMadness
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I just bought 15 lbs Hatch Chili's fresh roasted.i would like a great recipe or 2 if anyone will share.
Tvanks
Tvanks
Hatch chili recipe
- Thread starter DeerMadness
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OutdoorWriter
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Here ya go!
Hatch Chile Recipes - 50+ Great Ways to Use Hatch Chile
The world's best Hatch Chile Recipes as selected by the culinary team at The Hatch Chile Store. From hatch green chile enchiladas to hatch red chile pork and everything in between!
www.hatch-green-chile.com
DeerMadness
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Thanks Outdoorwriter ! I actually bookmarked that page about an hour ago. They must be good then. I made Quesadillas with them after seeding and used 4 cheese Mexican blend. They were amazing Quesadillas. I will try tbe pork chile verde tomorrow.
DeerMadness
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OutdoorWriter
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You can also use the Hatch chiles instead of jalapenos in the steak Vera Cruz dish I posted yesterday.
DeerMadness
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I went back and bought some already roasted today. The guy uses a rotisserie BBQ with 4 flamethrowers, lol. It works better to cook hot and keep them tumbling quickly.
Gunnihunter
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Tip: after roasting, put the chiles in a sealed plastic bag for 1/2 hour and the skins will slide off.
Gunnihunter
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Colorado Green Chile: the very best use of Hatch or Pueblo roasted chiles. Recipe: it tastes different every time (always good)
Ingredients:
1 1/2 quarts of chopped green chilies
2-2 1/2 lbs pork loin
1 huge or 2 chopped onions
4 large cloves garlic chopped
regular olive oil to sauté pork and onions
1 tbl cumin
1 tbl mex. oregano
1/2 cup flour
2 tsp grad coriander
2 15 oz cans chopped tomatoes
2 tsp salt
1 32 oz box chicken broth
+ 1 15 oz chicken broth
1 15 oz can water
1 tbl sugar
To do:
Cube pork to 1/2 to 3/4 “ cubes (or whatever), combine with flour and shake in plastic/ paper bag. Brown pork in batches and remove. Sauté onions until softened. Add oil as needed. Add garlic for about 1 minute. Add back pork. Add chopped green chile. Add tomatoes. Add spices. Add chicken broth and water. Add sugar.
Bring to boil and lower heat to a simmer. Simmer for 2 hours if you can wait that long. Play with the recipe and make it your own. I use 1 qt medium chiles and 1/2 qt hot chiles. Every year the chiles are different. Find your level of heat. Enjoy the burn and flavor. Most may say no sugar, I like it. It’s like adding sugar to Italian tomato sauce.
Ingredients:
1 1/2 quarts of chopped green chilies
2-2 1/2 lbs pork loin
1 huge or 2 chopped onions
4 large cloves garlic chopped
regular olive oil to sauté pork and onions
1 tbl cumin
1 tbl mex. oregano
1/2 cup flour
2 tsp grad coriander
2 15 oz cans chopped tomatoes
2 tsp salt
1 32 oz box chicken broth
+ 1 15 oz chicken broth
1 15 oz can water
1 tbl sugar
To do:
Cube pork to 1/2 to 3/4 “ cubes (or whatever), combine with flour and shake in plastic/ paper bag. Brown pork in batches and remove. Sauté onions until softened. Add oil as needed. Add garlic for about 1 minute. Add back pork. Add chopped green chile. Add tomatoes. Add spices. Add chicken broth and water. Add sugar.
Bring to boil and lower heat to a simmer. Simmer for 2 hours if you can wait that long. Play with the recipe and make it your own. I use 1 qt medium chiles and 1/2 qt hot chiles. Every year the chiles are different. Find your level of heat. Enjoy the burn and flavor. Most may say no sugar, I like it. It’s like adding sugar to Italian tomato sauce.
DeerMadness
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The recipe I made yesterday was like this Gunni.. It didn't have Toms or Coriander though.
