HATCH CHILI
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
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
NEW MEXICO RED CHILE SAUCE
Red chile is a staple of the New Mexican and West Texan diet, and this recipe is my grandmother's recipe. When I make it, it reminds me of the smells of her cooking in her kitchen, fresh corn tortillas, beans, and red chile peppers. You can kick up the spiciness by adding more arbol chile pods.
Provided by Cookincwgrl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 43m
Yield 4
Number Of Ingredients 10
Steps:
- Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
- Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
- Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
- Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 52.3 g, Cholesterol 0.7 mg, Fat 8.1 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 0.8 g, Sodium 711.9 mg, Sugar 6.5 g
HATCH RED CHILI SAUCE
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
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 GREEN CHILE SAUCE
This is a sauce that originates from the regions of southern New Mexico, where it is used for a topping for enchiladas and the like. Freezes well. Posted by request.
Provided by PalatablePastime
Categories Sauces
Time 58m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Cook the onion in oil in a heavy saucepan until tender, about 5 minutes.
- Add the garlic and cook until fragrant, then stir in the flour and cook for 1-2 minutes more.
- Add the chiles, then whisk in the stock and the seasonings.
- Bring the sauce to a boil, then reduce heat and simmer about 15 minutes until thickened but still pourable.
- May keep refrigerated for up to 5 days; freezes well.
SANTA FE HATCH CHILE GREEN SAUCE
Serve over enchiladas, pork, or chicken. Serve right away or freeze for later use.
Provided by wasabinoir
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 55m
Yield 4
Number Of Ingredients 7
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 chile peppers cut-side down on baking sheet.
- Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
- Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
- Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 11 g, Fat 10.7 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 980.6 mg, Sugar 3.6 g
More about "hatch red chili sauce recipes"
HATCH CHILE RECIPES
From allrecipes.com
Author Carl HansonPublished Jun 8, 2020Estimated Reading Time 5 mins
- Hatch Chile Enchilada Pie. View Recipe. "So delicious," says laurenlindley82. "I added sour cream to the cheese layer and it made the sauce extra creamy. Next time, I'll probably use shredded chicken."
- Colorado Green Chili. View Recipe. "This vegetarian green chili goes great over breakfast burritos, cheeseburgers, fried eggs, or anything," says YOUNGCM2.
- Hatch Chile Salsa. View Recipe. Roasted Hatch chile peppers combine with diced tomatoes, onions, and cilantro in this quick-and-easy salsa. "A well-rounded, tasty salsa," says bd.weld.
- Santa Fe Hatch Chile Green Sauce. View Recipe. "Living in New Mexico and close to Hatch, where in my opinion the best chiles in the world are grown, I cook a lot using red and green chili," says Sam.
- Hatch Chile Corn. View Recipe. Charring the Hatch chile pepper adds a smoky, spicy something to this grilled fresh corn side dish. "A great summer grilling recipe," says Happyschmoopies.
- Pulled Pork Hatch Chile Stew. View Recipe. A hearty pork stew with potatoes, carrots, tomatoes, and Hatch chile peppers. "It's a favorite way to reuse smoked pulled pork," says Glenn n Traci.
- Colorful and Easy Potato Salad. View Recipe. A speedy spuds recipe seasoned with Caesar dressing and Hatch chile peppers. "Delicious," says Soup Loving Nicole.
- Creamy Hatch Chile Chicken. View Recipe. This is a great recipe for rotisserie chicken. If you can't find Mexican crema, try creme fraiche instead. "Hatch chiles are in season for only about 8-to-10 weeks a year," explains Yoly.
- Hatch Chile Relleno Casserole with Ranchero Sauce. View Recipe. "Hatch chiles are New Mexico's gift to the world," says Baking Nana. "Here are layers of Hatch chiles and melted cheese wrapped up in a coat of puffy egg and then baked instead of fried."
- Arizona Hatch Chili. View Recipe. You'll slow cook roasted Hatch green chile peppers with pork roast, onions, tomatoes, and spices. "I was so excited to find this recipe," raves ChrisJon43.
ROASTED RED HATCH CHILE SAUCE - RECIPE
From chilipeppermadness.com
Ratings 3Calories 92 per servingCategory Main Course
- Remove the charred skins from your roasted red peppers. Toss the peppers into a food processor, along with some onion, garlic, and seasonings. I used a bit of spicy chili flakes, cumin and salt.
- Process the mixture until it smooths out, then drizzle in some olive oil and process it. The olive oil will emulsify and thicken up the sauce to an almost fluffy texture.
- Transfer the sauce to a pot and add in a bit of chicken broth to thin it out. Simmer it for about 10 minutes to let the flavors mingle.
RECIPES | WWW.HATCHCHILECO.COM
From hatchchileco.com
ANOTHER FAVORITE! NEW MEXICO HATCH RED CHILE SAUCE
From the2spoons.com
Cuisine MexicanEstimated Reading Time 3 mins
- Remove the stems and seeds from the dried chile pods. Toast the chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side.
- Remove the chile pieces and place into a sauce pan and cover with water. Bring to a boil, reduce the heat and simmer for about 10 minutes until the chile is soft.
- Remove the chile from the liquid and place into a blender or food processor. Blend until a smooth paste. Strain the paste, pushing through with the back of a spoon. This takes a few minutes. You just want to keep straining, pushing the puree through leaving behind any skin or seeds, adding a lilttle water if you need to.
- Warm the oil in a skillet, add the onion and garlic and cook until the onion is limp. Add the chile mixture to the onion mixture, along with the oregano and salt , adding more water. You want a pourable sauce, not a thick sauce. Cook for about 15 minutes, taste and adjust the seasonings. When ready the sauce will coat the back of a spoon but still be pourable. At this point I always strain again, pushing through the sauce, leaving behind any solids. This is not mandatory, but if I'm making enchiladas I want a very smooth sauce. Enjoy!
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