Hatch Chili Verde Mother Sauce Recipes

HATCH CHILI VERDE MOTHER SAUCE

Steps:

• In a dry Dutch oven or medium size thick-bottomed pot, add the coriander and cumin seeds. Place the pot over medium heat and toast the spices to help release all their essential oils. Stir them with a wooden spatula until they are fragrant and just start to pop. Transfer the seeds to a spice grinder or clean coffee grinder and let cool. Grind them fine and set aside.
• In the now-empty pot, that has been preheated, add the avocado (or other) oil, chopped onion, and salt. Place over medium heat and cook the onion for a good 10 - 15 minutes, until they just start to become caramelized. Stir somewhat frequently.
• Preheat the oven to the broiler, set to high. Set the oven rack to the highest position. Place a large bowl with water in your sink. Add the tomatillos and let soak for about 5 minutes. this will help loosen the papery skin. Remove the skins, and lightly rub the surface of the tomatillos to remove any stickiness. Pat them dry.
• Place the tomatillos into a dry cast iron pan, arranging them in a single layer, placed over high heat. Once the green tomatoes start to sizzle, move the pan to the top rack in the oven and let the tomatillos roast for 10 - 15 minutes.
• The tomatillos will be topped with a light char, some will split open and some liquid will be present in the pan. Remove them from the oven and set aside.
• Once the onions are caramelized, add the roasted tomatillos, roasted garlic cloves, the reserved ground coriander, and cumin. Stir the mixture well, squeezing the tomatillos. helping them release any moisture. continue to cook for another 5 - 10 minutes.
• Have the roasted, peeled, and seeded Hatch Green Chilies chopped up. Add them to the onion | tomatillos mixture and add the white miso, oregano and bay leave. Stir well, to combine and once the mixture is boiling, add the water | stock | broth. Bring the pan | pot back to a boil, reduce the heat to a simmer and let cook for 30 minutes. Stir semi-frequently.
• To add more color and flavor, chop cilantro, leaving a few stems. Once the sauce has cooked for 30 minutes, add the cilantro.
• To prepare the final Hatch Chili Verde Mother Sauce, purée with either a stick | immersion blender or pulse in a blender. It's best not super smooth, but with some texture | chunks left in the final sauce. Taste the sauce and add the freshly squeezed lime juice. It should add a nice brightness to the sauce. Adjust with more salt or lime juice if needed. If more heat is desired, one can add cayenne pepper or chili pepper flakes to add that extra kick.
• The Hatch Chili Verde Mother Sauce is ready to use. It can be chilled and frozen in serving size portions or mixed with grilled vegetables, roasted meats, or tofu. This sauce will last for a week in the refrigerator or frozen for 6 months.

HOMEMADE CHICKEN CHILE VERDE RECIPE

Steps:

• Take the chicken thighs and arrange them onto a few sheets of paper towels, skin side down. Cover with another layer of paper towels and press down to remove as much moisture as possible. This will help the chicken skin sear, creating a wonderful golden brown skin, and help reduce any splattering, as they cook.
• In a dry Dutch oven or medium size thick-bottomed pot, add the coriander and cumin seeds. Place the pot over medium heat and toast the spices to help release all their essential oils. Stir them with a wooden spatula until they are fragrant and just start to pop. Transfer the seeds to a spice grinder or clean coffee grinder and let cool. Grind into a fine powder and set aside.
• In the now-empty pot, that has been preheated, add the avocado (or other) oil, tilting the pot to evenly coat the entire bottom. Remove the paper towels from the chicken and evenly season the skin side with kosher salt. Place the thighs, skin side down into the hot oil, laying them down away from you to prevent any splattering. Place as many of the thighs as you can, across the bottom of the pan, while still having a slight bit of room between each; so they are not touching. Don't be tempted to overcrowd your pan, instead, repeat this process, as if the pieces are overcrowded, they will steam and not brown properly. Using tongs, press down firmly on each thigh, to ensure maximum contact with the pan.
• Cook over medium heat for about 6 minutes, without moving or touching the chicken pieces. This will give the skin time to brown, render out some of the chicken fat, and create all these wonderful Maillard Reaction flavors. Flip each thigh over, starting with the first one added to the pan. Cook for another 6 minutes, to brown the opposite side. Then remove the thighs to a plate or bowl.
• Add the chopped onion and salt to the remaining oil | fat in the pan. Keep the heat at medium, cooking the onion for a good 10 - 15 minutes. The onions will start to caramelize, increasing the Maillard Reaction and adding more flavor to the final recipe. Stir the onions somewhat frequently.
• Preheat the oven, to the broiler setting, set to high. Set the oven rack to the highest position. Place a large bowl with water in your sink. Add the tomatillos and let soak for about 5 minutes as the onions caramelize. this will help loosen the papery skin. Remove the skins, and lightly rub the surface of the tomatillos to remove any stickiness. Pat them dry.
• Place the tomatillos into a dry cast iron pan, arranging them in a single layer, placed over high heat. Once the green tomatoes start to sizzle, move the pan to the top rack in the oven and let the tomatillos roast for 10 - 15 minutes.
• The tomatillos will be topped with a light char, some will split open and some liquid will be present in the pan. Remove them from the oven and set aside.
• Once the onions are caramelized, about 20 minutes of cooking, add the roasted tomatillos, roasted garlic cloves, the reserved ground coriander and cumin. Stir the mixture well, squeezing the tomatillos with a spatula. helping them release any moisture. continue to cook for another 5 - 10 minutes.
• Have the roasted, peeled, and seeded Hatch Green Chilies chopped up. Add them to the onion | tomatillos mixture and add the white miso, oregano and bay leaves. Stir well, to combine and once the mixture is boiling, add the stock | broth. Bring the pan | pot back to a boil, reduce the heat to a simmer and let cook for 30 minutes. Stir semi-frequently.
• To add more green color and flavor, mix in the chopped cilantro, leaving a few stems.
• To prepare the final Hatch Chile Verde Mother Sauce, purée with either a stick | immersion blender or pulse in a blender. It's best not to over-process the sauce, but to keep some texture | chunks left in the final sauce.
• Add the browned and partially cooked chicken thighs back into the pot, nestling them into the Hatch Chile Verde sauce. Turn the heat to low, and allow the poultry to finish cooking, about 10 minutes or until the internal temperature reaches 175°F | 79°C.
• Taste the sauce and add the freshly squeezed lime juice. It should add a nice brightness to the sauce. Adjust the seasoning with more salt or lime juice if needed. If more heat is desired, one can add cayenne pepper or chili pepper flakes to add that extra kick.
• The Homemade Chicken Chile Verde Recipe is ready to serve. For the best results, remove the Dutch oven from the heat and allow to cool to room temperature. Then transfer to a sealable container and place it into the refrigerator for 24 - 48 hours. Just like a bowl of great chili or stew, giving the ingredients time to fully infuse, makes a better dish.
• The recipe can be frozen, into individual portion sizes or used as-is. Below are some serving ideas on how to use this recipe.

HATCH CHILE VERDE

Steps:

• Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes.
• Peel off charred skins, remove seeds, and cut 1/2 of the chiles into 1-inch squares. Set aside. Place remaining chiles in a food processor and process until finely chopped. Add processed chiles to chopped chiles. Set aside.
• Combine pork cubes, water, and salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly until the water evaporates and the pork browns in its rendered fat, 15 to 20 minutes. Remove pork and set aside.
• Heat oil in the Dutch oven. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in flour and cook for 1 to 2 minutes. Add chiles, pork, chicken broth, canned tomatoes, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until pork cubes are fork-tender, about 1 1/2 hours.

SANTA FE HATCH CHILE GREEN SAUCE

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.